CURRIED FISH

Free one pound of fish from skin and bones, and cut into small neat pieces. The dish is unsightly if the pieces are ragged or irregular. Put the skin and bones into a saucepan, cover with cold water, bring to the boil, add one blade of mace, one bay leaf and a small bunch of parsley, and simmer gently for 15 minutes and strain.
Fry one chopped onion in one tablespoonful of butter, add one tablespoonful of flour, two tablespoonfuls of curry powder; stir for two minutes, then pour one cupful of the fish stock over it. Boil up, add quarter of a teaspoonful of salt and cook gently for 20 minutes. Add the pieces of fish, cook for ten minutes, add one teaspoonful of lemon juice, one tablespoonful of cream, and serve surrounded with boiled rice and decorated with hard cooked eggs cut in quarters.