Curried Cod
| 2 lbs. cod | 1 medium-sized onion |
| 1/4 cupful Crisco | 1 tablespoonful lemon juice |
| 2 cupfuls white stock | Salt, pepper, and red pepper to taste |
| 1 tablespoonful flour | 2 cupfuls plain boiled rice |
| 2 teaspoonfuls curry powder | 2 tablespoonfuls chopped cocoanut |
Wash and dry the cod, and cut into pieces two inches square. Melt Crisco in a saucepan, fry cod lightly in it, then take out and set aside. Add sliced onion, flour, and curry powder to the Crisco in saucepan and fry ten minutes, stirring continuously to prevent onion becoming too brown, then stir in the stock and cocoanut, stir until it boils, and afterwards simmer for twenty minutes. Strain and return to saucepan, add lemon juice and seasonings to taste, bring nearly to boil, then put in fish, cover closely, and cook slowly for half hour. An occasional stir must be given to prevent the fish sticking to the bottom of the saucepan. Turn out on hot platter and serve with rice. The remains of cold fish may be used, in which case the preliminary frying may be omitted.