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Mullet, Stewed

Make a sauce as follows. Put together in a stewpan three glassfuls of hock and sherry wine mixed, the former to be two-thirds of the quantity given. Slice thinly a small carrot and turnip, also half a small lemon; add a bay-leaf, a blade of mace, and a bunch of thyme and parsley. Lay in the fish, and stew gently over a slow fire. Strain the gravy, thicken with butter rolled in flour, season with salt and pepper, and serve the fish on a hot dish, with the sauce poured over. Time, twenty to thirty minutes to stew. Probable cost, 1s. to 2s. each. Sufficient, three fish for this sauce.