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Halibut, Stewed

Put the head and shoulders of a halibut, weighing about five pounds, into a saucepan, with just as much beer as will barely cover it. Add an onion stuck with two cloves, a sprig of parsley, a tea-spoonful and a half of salt, a tea-spoonful of pepper, and two ounces of butter rolled in flour. Let the fish stew gently until tender, which will take about half an hour. Take it out carefully, drain it, and thicken the sauce with a little flour and butter. Add a tea-spoonful of lemon-juice, and a tea-spoonful of mushroom ketchup. Let it boil, pour a little in the dish with the fish, and send the rest to table in a tureen. Probable cost, 6d. or 8d. per pound. Sufficient for six or seven persons.