From: The Thorough Good Cook

Curries: 4. Dressed Salmon, Curried

Take a large onion, cut it into small pieces, and fry it in an ounce of butter till of a light-brown colour ; put it into three-quarters of a pint of strong stock, with a tablespoonful of curry powder, one tablespoonful of Harvey's sauce, and a teaspoonful of anchovy sauce, the juice of half a lemon, cayenne and salt to taste; simmer all gently till the onion is tender, stirring it occasionally. Cut the remains of any boiled salmon into small pieces, carefully taking away all skin and bone, lay them in the stew-pan, and let them gradually heat through, but do not allow the curry to boil. Serve with rice separately.

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