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Sole, Curried

Fillet two soles, and cut each fillet slantwise into four or five pieces. If more convenient, instead of filleting the soles, skin and clean them, cut off the fins and gills, and cut each fish into three or four pieces, leaving the bones in. Rub the fish with curry-powder, and dredge a little flour upon it, then fry it in hot fat for two or three minutes, but do not cook it sufficiently. Have ready as much warm curry sauce as will barely cover the fish. Lay the fried slices of sole carefully in this, and let them boil gently till they are done enough, but not overdone. Serve the curry on a hot dish, and send rice boiled for curry to table separately. The curry sauce may be made as follows. Mince two onions and one sour apple, and fry them in hot fat, moving them about briskly till they are soft. Rub them through a sieve, and mix with the pulp a tea-spoonful of curry-paste, a tea-spoonful of curry powder, and a tea-spoonful of ground rice. Add gradually about three-quarters of a pint of stock, and boil the sauce till it is thick and smooth. Time to simmer the sole in the sauce, about ten minutes. Probable cost, with a pair of soles at 1s. 6d., 2s. 3d. Sufficient for five or six persons.