From 1922:

Ingredients : 1lb. of cooked salt-fish, 2 hard-boiled eggs (sliced), 2oz. of flour. 2oz. of butter, 1 dessertspoonful of curry powder. 1 dessertspoonful of chutney, 2oz. of boiled rice, 1 pint of milk.

Method : Flake the fish, removing all skin and bones, and place aside. Melt the butter in a stewpan, and mix the flour smoothly with it. Stir for a few moments, add the curry powder and chutney. Gradually pour in the milk, stirring all the time, until the sauce boils. Place the sliced egg and rice with the fish, and put all into the sauce. Season with a little pepper; place on a hot dish, garnished with parsley, and toasted sippets.