Fish Essence

Cut in slices two pounds of bass, porgies or any other bony, and very fresh fish; put them into a saucepan and season with salt, whole peppers and half a pint of white wine. Fry lightly in butter without attaining a color, three ounces of minced onions, three ounces of carrots, a bunch of parsley garnished with two bay leaves and the same of thyme, two cloves and two shallots; add all these to the fish with one quart of water, and cook slowly for forty minutes, then strain through a fine sieve.