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Gravy for Fish Pies, Etc

Take any common fish that you may have, or can easily obtain, such as eels, flounders, or pike, or a mixture of one or two kinds. Cut them into small pieces, and put them into a stewpan. To two pounds of fish put a pint and a half of water, a little pepper and salt, two or three bunches of parsley, a sprig of marjoram, and the same of thyme, a blade of mace, and a crust of bread, toasted till brown and hard. Simmer gently for an hour or more, then strain; thicken the gravy with a little flour and butter, and a tea-spoonful of anchovy essence, or two or three anchovies pounded. If brown gravy is wanted, the fish must be fried before it is stewed. The probable cost depends upon the price of the fish, which is very fluctuating. Sufficient for a little more than a pint of gravy.