Fill the belly of the fish with stuffing (No. 127), sew it up with
packthread, and truss the fish with its tail in its mouth, butter a
sauté-pan, and put two tablespoonfuls of chopped eschalots and a glass
of sherry into it, egg the fish with a paste brush, bread-crumb, and lay
a few pieces of butter upon it; then put it in the sauté-pan, and place
it in the oven half an hour, or more if required; when done, dish it
without a napkin, first drawing out the packthread, then put twelve
tablespoonfuls of brown sauce (No. 1) in the sauté-pan, with four ditto
of broth, a quarter ditto of sugar, and a half ditto of essence of
anchovy; boil it five minutes, pour it round the fish, pass the
salamander over it and serve.