Curried Fish

Serve curried fish with very hot with rice and toast or croutons.

Peel and cut two medium-sized onions-into thin slices and put in a stewpan with a small lump of butter and fry until lightly browned. Pour over them some white stock, judging the quantity by that of the fish; add one ounce of butter and a sufficient quantity of curry powder; season with salt, lemon juice, a little sugar and a small quantity of cayenne. Boil the stock for fifteen or twenty minutes, then strain it into a clean stewpan, skin and put in the fish, having carefully prepared it, and boil gently, but without breaking it. Wash and boil about half a pound of rice in water; when cooked it should be dry and have the grains unbroken. Turn the curry out on to a hot dish, garnish with croutons of fried bread or sippets of toast, and serve very hot, with the rice separate.