Put two tablespoonfuls of chopped onions, one ditto of Harvey sauce, one
ditto of catsup, one ditto of sherry, and twenty ditto of melted butter
into a middling-sized stewpan, place it over the fire and let it boil
fifteen minutes, keeping it stirred, then have ready a good sized
haddock, cut it in four pieces, put it into the stewpan with the sauce,
place it over a slow fire for twenty minutes, or longer if necessary,
when done, dress it on a dish without a napkin; reduce the sauce a
little more if required, then add a little sugar and essence of anchovy,
pour it over the fish and serve.