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Mackerel, Fricasseed

Pound a tea-spoonful of chopped parsley with a small quantity of shallot, an ounce of butter, a table-spoonful of anchovy essence, two table-spoonfuls of ketchup, and an ounce of flour. Gradually stir this into a pint of good brown gravy, stirring it till it almost boils. Add a glass of port, lay in it the fillets of two mackerel, and stew for fifteen minutes. Lift out the fillets and lay them on a hot dish. Add to the gravy a tea-spoonful of French mustard and a dessert-spoonful of ketchup, and when just on boiling point pour over the fillets. Sprinkle with Parmesan cheese, and serve.