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Trout, Stewed in Wine

Empty, clean, and dry two or three fresh trout; put them in a stewpan, pour over them equal parts of good gravy and either claret, port, or Madeira, and add a moderate-sized onion, half a tea-spoonful of peppercorns, six allspice, two cloves, and a little salt. Let them simmer gently until done enough. Take them up carefully, strain the gravy, thicken it with brown thickening, and flavour with a tea-spoonful of lemon-juice or chilli vinegar, a tea-spoonful of anchovy essence, and a dessert-spoonful of mushroom ketchup. Strain the sauce over the fish, and serve very hot. Time to simmer, half an hour to three-quarters, according to the thickness of the fish. Sufficient for a small dish.