Ingredients : 1 lb. of cold fish, a teacupful of rice, 2 hard-boiled eggs, 2ozs. of butter, a little pepper and salt, curry to taste.

Method : Boil the rice, then strain and set aside near the fire to dry. Cut up the eggs into small pieces, break the cold fish into small flakes, removing both bone and skin. Put the butter in a saucepan to melt, and put the fish, rice, and egg in the butter to thoroughly heat, season and add curry powder to taste. Serve in a hot dish with toast tippets.