Spotted Fish a la Livournaise (spotted Fish a la Livournaise

Carefully pare some fillets taken from the fish into half hearts; lay them on a buttered dish and cover over with tomato sauce (No. 549), gravy (No. 405) and a brown sauce (No. 414), the whole reduced to the consistency of a very succulent sauce, but thin. Besprinkle with bread-crumbs, sprinkle over with oil, and bake the fish in a hot oven; when ready to serve, bestrew the surface with chopped parsley and a few pounded fennel seeds.