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Gravy for Baked Fish

After the fish is cooked, remove it from the baking-dish, and put it on a hot dish; pour the fat from the baking-tin into a saucepan, and add a little browned flour. Then pour in water or stock from the fish-trimmings, with enough Bovril to colour and flavour it well. Add a spoonful of Worcester, tomato, or any other approved sauce or ketchup. Boil up and strain round the fish. Vinegar from bottled capers, with a tea-spoonful of chopped capers in addition, provides an alternative flavouring which will be generally liked.