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Turbot, Curried

Peel and mince finely a large onion, and fry it in butter till it is quite tender. Rub it through a sieve, and mix smoothly with the pulp a tea-spoonful of ground rice, a table-spoonful of curry-paste or powder, the strained juice of a lemon, and two table-spoonfuls of good stock, and simmer the sauce very gently for ten or twelve minutes. Add a little salt if necessary, and two table-spoonfuls of thick cream. Put in about a pound of cold-dressed turbot, already freed from skin and bone, and divided into pieces an inch square. Let the fish get quite hot, and serve the curry on a hot dish, with a wall of boiled rice round it. Time, altogether, half an hour.