Fish (Stewed) (Mrs. Fleming's Book.)

Instructions

1. Fillet your fish, bread-crumb and egg it, and fry in lard.
2. Slice an onion and fry that also.
3. Put the fish and onion in a tin dish and cover the fish with stock.
4. Season with pepper, salt, one blade of mace, a clove or two, a few balls of butter rolled in flour to thicken the gravy, and two tablespoonfuls of ketchup.
5. Leave in the oven for an hour or two, with the lid on the tin.
6. Serve with little rissoles made from the trimmings, fried in lard. Very good.