How to Cook Fish

by Myrtle Reed

STEWED FISH—II

Boil three sliced onions in water to cover until tender, and drain. Season the onions with salt, pepper, cloves, mace, and allspice. Cover with thick slices of fish. Add white wine or Claret and water in equal parts to cover, and bring to the boil. Simmer until the fish is done, and thicken the liquid with butter and flour cooked together.