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Bass, Bordelaise

Scale and trim off fins from a three pound sea bass, place it in a baking dish, pour in one and a half gills claret, one light teaspoon salt and three saltspoons pepper. Sprinkle over teaspoon finely chopped shallot. Cover the fish with sheet of buttered paper and set to bake in the oven thirty minutes. Remove, dress the fish on a hot dish. Transfer the gravy to a saucepan, add the juice of quarter of a sound lemon, one gill demi-glace, six sliced canned mushrooms, and half bean of finely chopped garlic, lightly mix, boil ten minutes. Pour the sauce over the bass and serve.