Curried Salmon

Serve curried salmon with plenty of rice.

Put a sliced Spanish onion in a stewpan with a piece of butter, fry it, then stir in one teaspoonful of curry powder, and one teaspoonful of curry paste; stir it over the fire for a few minutes, then pour in gradually one pint of broth, and add two pounds of salmon cut in small pieces. Let the curry simmer gently at the edge of the fire for an hour, skimming it now and then. Prepare a border of rice, turn it on to a hot dish, put the curry in the center and serve.