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White Fish and Sauce

Take three pints of veal stock; put it into a saucepan with the heads and fins of five haddocks or other fish, four onions, a bunch of parsley, three inches of thin lemon-rind, and a little salt and cayenne. Simmer the liquor for an hour, strain it, and put with it a dessert-spoonful of strained lemon-juice and a large wine-glassful of light wine. Mince the flesh of a lobster or crab. Thicken the sauce with a little white thickening, skim carefully, add a little cream and, if liked, the well-beaten yolk of an egg, and stir the mince into it. Boil the haddocks, put them on a dish, garnish with forcemeat balls, and pour the sauce over the fish. The forcemeat may be made as follows. Tear the flesh of a small boiled haddock into flakes. Mix with it an equal quantity of bread-crumbs, and add a small proportion of chopped parsley. Rub a little butter into the mixture, and season with pepper, salt, and grated nutmeg. Bind it together with egg, form it into balls, and fry these in hot fat to a light brown colour. Time, altogether, two hours.