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Mackerel, with Wine, Stewed

Stew three small mackerel or two large ones in a sauce made in the following manner. Dissolve a piece of butter about the size of an egg, in an enamelled stewpan; when melted stir in a tea-spoonful of flour, a salt-spoonful of salt, a pinch of cayenne, a blade of mace, pounded, and, lastly, add little by little three glassfuls of Burgundy. Simmer the fish for twenty minutes or less, according to size, arrange them neatly on a dish, stir a spoonful of French mustard into the gravy, pour this over the fish, and serve very hot. Probable cost, from 4d. to 6d. each. Sufficient for four persons.