Stewed Cod Fish in Brown Sauce

Ingredients

• cod fish
• flour
• good boiling brown gravy
• 1–2 glasses port wine
• 1 dessertspoonful Chili vinegar
• cayenne
• salt
• 1.5 ounce butter
• 1 large teaspoonful flour
• pounded mace
• shin of beef stock
• 1 teaspoonful soy
• 1 teaspoonful essence of anchovies
• 2 tablespoonsful Harvey's sauce

Instructions

1. Slice the fish and remove the skin.
2. Flour the fish well and fry it quickly to a fine brown.
3. Lift it out and drain it on the back of a sieve.
4. Arrange the fried fish in a clean stewpan.
5. Pour in as much good boiling brown gravy as will nearly cover it.
6. Add 1–2 glasses of port wine (or rather more claret), a dessertspoonful of Chili vinegar or the juice of half a lemon, some cayenne, and salt as needed.
7. Stew the fish very softly until it just begins to break.
8. Lift the fish carefully with a slice into a very hot dish.
9. Knead an ounce and a half of butter smoothly with a large teaspoonful of flour and a little pounded mace.
10. Stir this butter mixture into the gravy.
11. Give the sauce a minute's boil.
12. Pour the sauce over the fish and serve immediately.