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Striped Bass, Providence

Cut off fins, scale, wash and neatly wipe a very fresh three-pound striped bass, place in a large sautoire with a half gill white wine, gill water, two branches parsley, the juice of a quarter lemon, teaspoon salt and half teaspoon pepper. Cover fish with a buttered paper, place lid over pan, cook on fire for five minutes, set in oven for thirty-five minutes, remove, dress on a hot dish and keep hot. Mix in saucepan a tablespoon butter, two tablespoons flour, and stir on fire while heating one minute. strain fish broth into pan, add three-fourths gill milk, then mix until it comes to a boil. Wash and thoroughly drain three-fourths gill oyster crabs, add them to sauce and boil for five minutes. Dilute an egg yolk in a tablespoon cream, add it to sauce, gently mix on fire for one minute, pour sauce and sprinkle a little finely chopped parsley over fish and serve.