For a Small Tin of Sardines of One Dozen.

Take the sardines, and take off the black part; just finely scrape; with a spoon place on a tin or plate, and make it warm in an oven. Now make a Curry sauce (brown), same as No.26, but less milk or gravy. The Curry sauce must not be more than a small tea cup, nice and thick, if not thicker,—just mash up a boiled potato, and add to the sauce. Just before serving, take each sardine carefully and place in the Curry sauce you made; do not stir it; set on slow fire for five minutes. When serving take each carefully without breaking, arrange them nicely on a Curry or vegetable dish; pour over the gravy, and send to table with boiled rice or hot toast. Any tinned fish can be made same as the above, except Yarmouth bloaters, smoked fish, salt fish, mackerel, etc., etc. Tinned salmon makes a nice Curry. Afraid it will mash up and be like a gruel instead of lumps. The above Curry sauce will answer to several boiled fish—boiled the day before.