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Kingfish, Bercy

Scale, trim off fins, cut heads off and split in two through back and remove spinal bone from two very fresh kingfish of one and a half pounds each. Lightly butter a baking dish, strew half a finely chopped, sound onion in the dish, lay the fish over, one beside another, squeeze juice of a sound lemon over fish and keep aside till required. Place trimmings of fish in a saucepan with three-quarters of a pint water and boil ten minutes. Place in another small saucepan half a medium, sliced carrot, half ditto onion, branch parsley, branch chervil, one sprig thyme, one bay leaf, one clove and a tablespoon melted butter, then briskly fry five minutes. Pour in a gill white wine, let it reduce nearly to a glaze, strain half of the fish broth into the glaze, lightly mix and reduce again until nearly dry. Then strain in the rest of the fish broth, lightly mix and boil six minutes more. Place fish on the fire five minutes, strain sauce over the fish, season with half teaspoon salt and two saltspoons pepper; boil five minutes. Set in oven twenty minutes. Remove, sprinkle a little chopped parsley over and serve.