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Red Snapper, Indienne

Scale, remove fins and bones from a three-pound piece fresh red snapper and finely slice a medium onion and sound apple. Place both in sautoire with a tablespoon melted butter and fry for ten minutes, stirring once in a while. Dredge in two tablespoons flour, stir well, add a half gill white wine, one and a half gills water, a sprig thyme, bay leaf, clove, saltspoon nutmeg, rind of a lemon, teaspoon salt, saltspoon cayenne and teaspoon curry powder. Sharply mix until it comes to a boil, add fish, cover with a buttered paper, then set in oven for thirty-five minutes. Remove, carefully lift up fish with two skimmers, dress on a hot dish, remove any vegetables adhering, strain gravy through a Chinese strainer over fish and serve.