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Fried Fresh Haddock, Tartare Sauce

Remove skin and bone from a two-pound piece of fresh haddock, then cut six equal thin filets. Season with teaspoon salt and half teaspoon pepper, then roll in flour, dip in beaten egg and roll in bread crumbs, arrange in a frying basket and fry in boiling fat ten minutes. Lift up, sprinkle over a very little salt, dress on a dish with a folded napkin, decorate with a little parsley greens, and serve with a tartare sauce separately. MULLIGATAWNEY, MAH HLA BYAW (of Burmah) Cut in small square pieces one carrot, one green pepper, one onion, one branch celery, one ounce lean raw ham and half a boned raw fowl. Place these in a large saucepan with one and a half tablespoons melted butter and gently brown ten minutes; add one good tablespoon curry powder. Stir well and brown five minutes. Moisten with one and a half quarts broth and one and a half quarts hot water. Season with a good teaspoon salt and half teaspoon pepper, then add bones of the half fowl; slowly simmer one and a half hours, skimming off fat once in a while; add milk and grated white part of two fresh cocoanuts, mix a little and cook five minutes, then add half ounce good butter; mix well, pour soup into a soup tureen and serve with boiled rice separately.