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Fish Ragout in Scallop-Shells

Dissolve a piece of butter in a stewpan, and put into it any uncooked fish, well cleared from skin and bone, and cut into small dice, but not mashed; add salt and lemon-juice, and stew very gently till done; then have ready a sauce composed of the following ingredients:--Some good gravy, a glassful of white wine, a little cayenne pepper, grated lemon-peel, ginger, and nutmeg. Thicken the sauce with flour and butter, and stir till quite dense; then put in the fish, and stir in the yolks of three eggs and a little anchovy butter. Put this ragout into scallop-shells with a covering of bread-crumbs and Parmesan cheese. Pour a little oiled butter over and bake to a pale brown. Time, ten minutes to bake.