Perch Stewed with Wine

Ingredients

• Equal quantities of stock No. 105 and sherry
• 1 bay-leaf
• 1 clove garlic
• a small bunch of parsley
• 2 cloves
• salt to taste
• thickening of butter and flour
• pepper, grated nutmeg
• 1/2 teaspoonful anchovy sauce

Instructions

1. Scale the fish and take out the gills, and clean them thoroughly;
2. lay them in a stewpan with sufficient stock and sherry just to cover them.
3. Put in the bay-leaf, garlic, parsley, cloves, and salt, and simmer till tender.
4. When done, take out the fish, strain the liquor, add a thickening of butter and flour, the pepper, nutmeg, and the anchovy sauce, and stir it over the fire until somewhat reduced, when pour over the fish, and serve.