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SOLE, STEWED (a maigre dish)

Skin, scale, and clean a large sole, and put it into a saucepan with an onion stuck with two cloves, fifteen black peppercorns, and as many berries of allspice. Pour upon it as much boiling water as will cover it, and let it simmer gently until done enough. Take the fish up carefully with a slicer, lay it on a hot dish, and keep it hot for a few minutes. Thicken the sauce with flour and butter, and-supposing there is half a pint-stir into it half a tea-spoonful of essence of anchovy, a table-spoonful of mushroom ketchup, two table-spoonfuls of claret, and a pinch of cayenne. Let it boil till thick and smooth, strain it over the fish, garnish with toasted sippets, and serve very hot. Time to stew the sole, about twenty minutes. Probable cost, 2s. Sufficient for two persons.