Mince an onion extremely fine, put it in a small saucepan with butter and stir over the fire until it is cooked without browning; put in three times as much grated cocoanut as there was onion (dry cocoanut will do but not sweet) and a heaped teaspoonful of curry powder. When these are hot add a pint of light brown sauce (No 576) or Spanish sauce or fresh made gravy from the meat pans. Skim oil the tat, add a pinch of cayenne and pour it over the fish or chicken or whatever is to be baked in the above receipt.