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Gravy, White, for Fish

Take one pound of pike, or any other common fish, cut it into small pieces, and put these into a saucepan, with two pints of water, a small bunch of savoury herbs, the rind of a quarter of a lemon, four cloves, four peppercorns, and half a teaspoonful of salt. Cover the saucepan closely, and simmer gently for an hour. Strain, and when the gravy is wanted mix a table-spoonful of flour, in a clean saucepan, with two ounces of butter. Beat with the back of a wooden spoon until the flour and butter are perfectly smooth, add the liquid gradually, boil altogether for a quarter of an hour, and serve. Probable cost, about 8d. Sufficient for six or eight persons.