16. Curried Haddock.
Put a smoked haddock in the oven for a few minutes; free it of bone and skin and set it aside.
Cut up an onion very small, also two beads of garlic chopped, two bay-leaves chopped; fry in three ounces of butter with twenty-four cloves a nice brown, then add one tablespoon of best currie powder; stir; and, lastly, add the fish. Stir well, and keep frying till the fish is almost dry. Serve with a separate dish of plain boiled rice.
17. Curried Lobster.
Cut up an onion, two beads of garlic, two bay-leaves, and fry, in two ounces of butter with twenty-four cloves, a nice colour, then add one tablespoon of best currie powder. Let it all fry for two or three minutes, then add two tablespoons of tomato pulp, a blade of mace, and a cup of water; let it simmer gently for one hour, then just before serving add salt to taste, and a squeeze of lemon, and the contents of a best brand tin of lobster. Serve with a separate dish of boiled rice.
18. Curried Eel.
Cut up an onion, two beads of garlic, two bay-leaves, and fry in two ounces of butter and twenty-four cloves a nice brown; then add one tablespoon or a little less of best currie powder; stir; then add one cup of water, and a two-penny packet of Edwards' Tomato Soup. Let it simmer gently for one hour. Then add one pound of eels that have been nicely skinned and cleaned. Let the fish thoroughly cook in the sauce, and about five minutes before it is ready add the milk of a cocoa-nut. Serve with a dish of plain boiled rice.
19. Devilled Eels.
Well clean and skin one pound of eels, cut into two-inch lengths, roll in flour, sprinkle well with salt and Nepaul pepper. Fry in butter a nice colour. Serve, neatly heaped one on the other, with bits of parsley in between. Fried or mashed potatoes is the right accompaniment for this dish, or plain boiled rice.