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MULLET, RED (aux Fines Herbes)

Put two mullets into a stewpan with one ounce of butter, a table-spoonful of Harvey's sauce, the same of essence of anchovies, and a glass of white wine. Stew them over a slow fire until tender. Place them on a hot dish in the oven. Add to the liquor in which the fish was cooked a tea-spoonful of chopped mushrooms, a tea-spoonful of chopped shallot, a table-spoonful of lemon-juice, a lump of sugar, and a grating of nutmeg. Stir the sauce over the fire for ten minutes. Pour it over the fish, and serve very hot.