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Fish Cakes

Make a savoury gravy, by boiling down the heads, tails, fins, and bones of any fish, with water enough to cover them. Add an onion, a tea-spoonful of mixed herbs, pepper, salt, and a very little mace. With the meat, when well minced, mix a third part of the quantity of bread-crumbs, and a flavouring of the same kind as that used for gravy. Moisten with melted butter, and bind with white of egg. Cover this cake with raspings, and fry with a plate over it in butter till of a light brown. When the gravy has been strained from the trimmings, put it, with the cake, into a stewpan, cover close, and stew gently for a quarter of an hour. Time, eight to ten minutes to fry.