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Pompano, Russe

Trim off fins and lift up filets from two one-and-a-half-pound pompanos. Cut two each medium onions and carrots into very thin slices and place them in a lightly buttered baking dish alternately. Sprinkle two saltspoons salt over, baste with a very little melted butter, then set in oven for fifteen minutes; remove, place filets over vegetables, season with a teaspoon salt, two saltspoons white pepper, and spread over them a half teaspoon anchovy essence. Pour over a half gill white wine and half gill water, cover fish with a buttered paper, then set in oven for twenty-five minutes. Bring fish to oven door, lift up paper, pour a teaspoon thick cream over each filet, reset in oven for five minutes longer, remove and serve in same dish.