How to Cook Fish

by Myrtle Reed

CURRIED FISH—III

Fry two chopped onions in butter and add enough flour to make a smooth paste. Add enough stock to make the required quantity of sauce, and cook until thick, stirring constantly. Season highly with salt, pepper, lemon-juice, cayenne, curry powder, and a little sugar. Reheat cold boiled fish in this sauce and serve with boiled rice.