Flake the remains of some white fish, about half a pound. Melt a tablespoonful of butter and fry a roughly chopped onion in it until golden brown. When half-cooked, add a chopped apple and cook for another minute or two. Stir in half a tablespoonful of curry powder, then a teacupful each of fish stock and milk, a dessertspoonful of lemon juice, a teaspoonful of anchovy sauce. a pinch of salt and cayenne. Simmer until the onion and apple are quite tender, then add the flaked fish, and- a chopped hard-boiled egg if liked. Make very hot but do not boil again. Serve with a border of boiled rice. This should be enough for four people.
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