Curried Fish

Peel and cut two medium-sized onions into thin slices and put in a stewpan with a small lump of butter and fry until lightly browned. Pour over them some white stock, judging the quantity by that of the fish; add one ounce of butter and a sufficient quantity of curry powder; season with salt, lemon juice, a little sugar and a small quantity of cayenne. Boil the stock for fifteen or twenty minutes, then strain it into a clean stewpan, skim and put in the fish, having carefully prepared it, and boil gently, but without breaking it. Wash and boil about half a pound of rice in water; when cooked it should be dry and have the grains unbroken. Turn the curry out on to a hot dish, garnish with croutons of fried bread or sippets of toast, and serve very hot, with the rice separate.

Fish, Normandy Style

Melt in a bakingdish five ounces of butter on the stove or in an oven; sift into it one dessertspoonful of chopped parsley, a very little grated nutmeg, a small quantity of salt and black pepper, a very little red pepper, and one tablespoonful of mushroom catsup; add five pounds of any kind of fish without skin or bone and cut in pieces about four inches long and an inch and a half wide. Pour in three tablespoonfuls of brandy and four tablespoonfuls of white wine, fit the cover on the dish, put a flour and water dough round the edge to keep the steam in and bake in a moderate oven. Serve very hot.

Pickled Fish

Cut into slices the required quantity of any kind of fish, dust over well with flour and put them into a fryingpan with oil to fry. Have in a mortar two or three sprigs of mint, one fresh capsicum and salt to taste, and pound well together; pour in slowly two breakfast cupfuls of vinegar, turn the whole into a saucepan and boil for five or six minutes. Take out the fish and drain it, pour over the hot vinegar. Serve when quite cold.