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Fish Maigre, to Dress

Take boiling water, but only just enough to cover the fish, and let it simmer steadily till the fish is done, adding a small tea-spoonful of peppercorns, six or eight allspice, and two middle-sized onions, each stuck with two cloves. With the liquor, when strained, put as much flour and butter as will make it of the consistency of milk; flavour with wine, and any sauce--mushroom or anchovy-and season with salt, pepper, and cayenne. To each pint of sauce put a glass of wine, a small spoonful of ketchup, a tea-spoonful of anchovy sauce, and a few grains of cayenne. This sauce, after it has simmered a few minutes, should be strained over the fish, which must be served on a deep dish. Garnish with sippets of bread, fried. Time, from ten to twenty minutes to simmer, according to the size of the fish.