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Fish Gravy

Put into a saucepan two pounds of any kind of fish flesh cut into pieces with half a gallon of water, and add a blade of mace, three cloves, a bunch of sweet herbs and a small quantity each of lemon peel and salt. Place the lid on the pan, set it on the fire and boil until the liquor is reduced to one-half its original quantity, then add a lump of butter and a tablespoonful of flour and stir well until the latter is quite smooth, or the flour and butter may be worked smooth in a saucepan and the gravy strained over. Boil for a few minutes, and the gravy is then ready for use.