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Turbot, Stewed

Take a small turbot, clean it perfectly, dry it well, and cut it into thin slices. Make a sauce of thin melted butter boiled up with a little salt and cayenne, a filleted anchovy, a dessert-spoonful of mushroom ketchup, a tea-spoonful of walnut pickle, and a glassful of claret. Fry the slices of fish in hot fat till they are lightly browned. Drain them, and put them into the sauce. Let them simmer gently for five minutes. Take them up carefully with a fish-slicer so as not to break them, lay them on a hot dish, pour the sauce over them, and serve immediately. Garnish with sliced lemon. Time to fry the fish, five minutes, to simmer it in the sauce, five minutes.