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Salmon, Curried

Cut two moderate-sized onions into slices, and fry them in hot fat till they begin to turn yellow. Mix a table-spoonful of curry-powder, and a dessert-spoonful of curry-paste very smoothly with a small quantity of good stock. Add more to make the quantity up to a pint, and pour it over the onions. Let all simmer gently for a few minutes, then rub the sauce patiently through a fine hair sieve, return it to the saucepan, let it boil, and put into it two pounds of salmon which have been divided into small square pieces convenient for serving. Skim the fat from the sauce, and simmer the salmon gently until it is done enough. A little garlic or lemon-juice may be added, or not. Serve with rice on a separate dish. The remains of cooked salmon may be curried, and will need only to simmer in the sauce until they are quite hot. Time to simmer fresh salmon, about half an hour. Probable cost, salmon, when plentiful, 1s. to 1s. 4d. per pound. Sufficient for five or six persons.