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Genoese Sauce for Fish

Make half a pint of good brown sauce, thickened with a little flour and butter. Put it into a saucepan, and stir into it a table-spoonful of finely-minced parsley, a table-spoonful of port, twenty drops of the essence of anchovies, a dessert-spoonful of walnut ketchup, and as much pounded mace as will stand on a three-penny piece. Boil for five or six minutes, stirring all the time, and serve in a tureen. Time, twenty minutes. Probable cost, exclusive of the port, 6d. for this quantity. Sufficient for rather more than half a pint of sauce.