To a quart of the liquor in which a fresh haddock has been boiled, add
half-a-pint of water in which onions have been boiled. Stir into this,
after it has been skimmed, and whilst boiling, the contents of a tin of
Nelson's Extract of Meat, and a teaspoonful of curry-powder; let it boil
up; add the juice of half a lemon and serve.