East India Fish
Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a stew−pan; add 2 small onions chopped
fine, 1 ounce of cocoanut, 2 hard−boiled eggs chopped. Let cook a few minutes, then add 1 pint of milk; let
boil up once. Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of paprica and salt to taste. Let cook a
few minutes, then stir in 1 large tablespoonful of boiled rice. Serve very hot with toast
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