Cut two onions, two turnips, one carrot, one head of celery, and one
leek into slices; put them into a large stewpan with some parsley,
thyme, bay-leaves, and a pint of port wine; then have your fish ready
trussed, with its tail in its mouth; put it into the stewpan, with the
vegetables; add three pints of broth, and set it on a slow fire to stew,
with some live charcoal upon the lid; try, when done, by running the
knife close in to the back bone; if the meat detaches easily, it is
done; take it out, and place on a baking sheet; dry it with a cloth,
then egg and bread-crumb it; put it in the oven, and salamander it a
light brown; then put twenty tablespoonfuls of white sauce (No. 7) in a
stewpan, with eight of milk, and reduce it five minutes; then add four
gherkins, the whites of four hard-boiled eggs, and two truffles, cut in
very small dice; finish with two tablespoonfuls of essence of anchovies,
the juice of half a lemon, and four pats of butter; dress the fish
without a napkin, and sauce over.