Curried Fish. Time—1 hour.
1 lb. cold cooked fish, 1 apple or stick of rhubarb, 2 oz. butter, 2 onions, 1 pint water or fish liquor, 1 tablespoonful curry powder, 1 tablespoonful flour, 1 teaspoonful lemon-juice or vinegar; salt and pepper to taste.
Peel and cut up the onions and apple, or rhubarb; fry till brown in hot butter. Add the curry powder, flour, salt and pepper, and stir the water or fish-liquor in gradually; boil this all up and simmer gently for half-an-hour, then add the lemon-juice or vinegar; strain, and return to the saucepan with the fish cut into neat pieces to get thoroughly hot. Serve the curry in a border of boiled rice (see [page 35]).