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Porgies, West Point

Scale, trim off fins and cut off heads from six even-sized fresh fat porgies. Place in a frying pan with one sliced onion, one branch parsley, a sprig thyme, one bay leaf, one clove, juice of half a sound lemon, an ounce butter, half gill white wine, half pint water, a teaspoon salt and two saltspoons pepper. Cover fish with buttered paper and slowly boil on range twenty-five minutes. Lift up porgies with skimmer, remove skin from each fish and keep hot. Strain gravy into a saucepan and boil ten minutes. Soak two ounces bread crumbs in gill cold milk, squeeze out milk and add bread to the saucepan, mix well, and boil five minutes. Knead on plate a teaspoon butter with teaspoon flour and add it, little by little, to sauce; mix well while boiling two minutes. Strain sauce through a Chinese strainer over the porgies, sprinkle a little chopped parsley over and serve.