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Smelts, with Anchovies and Capers

Boil a couple of anchovies until dissolved in a gill of white wine, and strain this into the same quantity of rich brown stock. Season with onions and parsley, a blade of mace, a bay-leaf, and pepper and salt. Put eight large smelts into this, and stew gently for a quarter of an hour. Take out the onions, parsley, etc., and add a spoonful of capers. Make it boiling hot, and squeeze in the juice of an orange or lemon. Take out the fish very tenderly and put them on a hot plate. Put a little finely-minced parsley into the sauce, and pour it over the smelts.