2 slices of large cod or the remains of any cold
fish; 3 oz. of butter 1 onion sliced a teacupful of white stock
thickening of butter and flour 1 small teaspoonful of curry-powder
1/4 pint of cream salt and cayenne to taste.
Method:
Flake the fish, and fry it of a nice brown colour with the
butter and onions; put this in a stewpan, add the stock and thickening,
and simmer for 10 minutes. Stir the curry-powder into the cream; put it,
with the seasoning, to the other ingredients; give one boil, and serve.
