Then brown quarter of a pound of butter and knead into it two tablespoonfuls of flour, add it, when well mixed, to your liquor, with salt and pepper, a piece of lemon peel, and a dust of mixed spice. Bring all this to the boil and drop in your fish. (Cut in neat fillets.) Let them simmer for twenty minutes, and if too dry pour in some darkly colored gravy. Just before you wish to serve add a good wine glass of claret, or of Burgundy, take out the lemon peel, and pour all on a hot dish. If you do not wish to put wine, the flavor of the sauce is very excellent if you stir into it a dessertspoonful of mushroom ketchup, or a teaspoonful of soy. This brown fish is nice to follow a white soup.
BAKED HADDOCKS
Take all the trimmings of two good sized haddocks, cover them with milk and water, and put them to simmer. Add chopped parsley, a chopped shallot, pepper and salt.
Cut each fish in half across, and lay them in the bottom of a pie dish, sprinkle breadcrumbs, pats of butter, pepper and salt, between and on each piece. Fill up the dish with water or milk, adding the simmered and strained liquor from the trimmings.
Bake gently for an hour, and when brown on top add more breadcrumbs, and pats of butter.