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Plaice, with Mushrooms

Take a plaice weighing about two pounds, trim it, dry it, and cut it into slices an inch wide. Make a pint of fish stock from the cuttings, and strain it into a clean pan. Wash and break up half a pound of mushrooms, fry them a little in a bit of butter, then add them to the stock with a table-spoonful of browned flour. Put the fish in, season to taste, and simmer for twenty minutes or so. Pile it on a dish, and pour the gravy over. Probable cost, 1s. 4d.