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MACKEREL, FILLETS OF, STEWED (another way)

Dissolve two ounces of butter in a stewpan, with nearly a dessert-spoonful of flour, and mix them together until smooth. Add half the rind of a lemon, a tea-spoonful of soy, a salt-spoonful of pounded mace, half a tea-spoonful of salt, and a little stock or water. Into this sauce place fillets from two fresh mackerel. Shake the pan over the fire to get the fish equally covered with the sauce, turning them in about eight or ten minutes. When they are done enough, remove the fillets to a hot dish, boil up the sauce with a small wine-glassful of port, and pour it hot over the fish. Time, fifteen to twenty minutes. Probable cost, 1s. 6d. exclusive of wine. Sufficient for three persons.