a good stuffing of grated bread, a bit of butter, chopped
parsley, lemon peel, pepper, salt, nutmeg, savoury herbs,
and the yolk of an egg, all well mixed together.
the belly of the fish with this, and then put it into
a stewpan with a quart of good fish stock.
half a pint of white wine, an onion, a little white pepper,
a few cloves and a piece of lemon peel.
it very gently over a slow fire, and when done, take out
the fish, add to the sauce a little flour mixed in a little
cream, some ketchup, and the juice of a lemon.
it just boil up, then strain it over your fish, and serve