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Flounders, Stewed

Wash and trim the fish; put them into a stewpan with about a pint of some good gravy, a glass of claret or port, a small tea-spoonful of all-spice and black pepper mixed, three cloves, or a little mace. Stew the fish in this mixture till done; then remove them, and thicken the gravy, adding a little chilli vinegar, essence of anchovy, pepper, and salt. Strain, and send it to table poured over the fish. Time to stew the flounders, ten to twenty minutes; to boil gravy, eight to ten minutes.