Bluefish Deviled

Have well cleansed, washed and dried bluefish; split them open on the belly side without separating the parts, dredge over salt and pepper and besprinkle with oil; broil them till half done then cover over with diluted mustard, strew bread-crumbs on top and finish broiling the fish over a slow fire. Serve the following sauce in a sauce-boat: Chop up two shallots; place them in a saucepan with a gill of vinegar, a crushed and chopped clove of garlic, whole black peppers, green peppers, bay leaf, espagnole sauce (No. 414), and gravy. Let simmer, despumate and strain through a tammy (No. 159), finishing with a little chopped parsley when serving.