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Pilchards, Curried

Take a tin of pilchards; rub a clean frying-pan with a clove of garlic, and turn the oil from the tin into it. Place it over a clear fire. Mix a table-spoonful of flour with a tea-spoonful of cornflour; moisten it with a very little water, and stir it into the oil until it has the consistency of a smooth thick gravy. Place the pilchards in this and warm them gently through, turning them carefully, and basting them several times during the cooking. When thoroughly hot, place them on a dish with the sauce, and put them in the oven for a few minutes. Serve with boiled rice on a separate dish.