Boil a turbot as before, and take it up when only one third cooked, then
put in a large sauté-pan or baking sheet forty button onions peeled and
cut in rings, two ounces of butter, two glasses of port wine, the peel
of half a lemon, and four spoonfuls of chopped mushrooms, then lay in
the turbot and cover with a quart of brown sauce (No. 1), set it in a
slow oven for an hour, then take it out and place it carefully on a
dish, place the fish again in the oven to keep hot, then take the lemon
peel out of the sauce and pour the sauce into a stewpan, reduce it till
rather thick, then add twenty muscles, (blanched), twenty heads of
mushrooms, and about thirty fine prawns; when ready to serve add one
ounce of anchovy butter, a tablespoonful of sugar, and a little cayenne
pepper, stir it in quickly but do not let it boil; pour the sauce over
the fish and serve very hot.