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Sea Bass, Piombino

Scale, cut off fins, wash and neatly wipe a three-pound sea bass, place in oval pan with a half ounce butter, half gill claret, one and a half gills water, the juice of quarter of a sound lemon, two branches parsley, a teaspoon salt and half teaspoon pepper. Cover fish with a buttered paper, place lid on pan, gently boil for five minutes on range, then set in the oven for forty minutes. Remove, take up bass and place on a hot dish without breaking it. Pour one and a half gills demi-glace into sauce and let reduce on open fire for twelve minutes. Shift pan to corner of range, drop in little by little a half ounce good butter, mixing continually while adding. Stone twelve olives, place in a small saucepan with six each fresh mussels and little neck clams, with six heads canned mushrooms. Pour in two tablespoons sherry, cover pan and briskly cook for five minutes. Strain sauce through a cheesecloth into this garnishing, mix well, pour sauce, etc., and sprinkle a little chopped parsley over the fish and serve.