Prepare your fish as above, and lay it in your fish-kettle, with two
ounces of salt, half a bottle of port wine, two onions, two turnips, one
leek, one carrot (cut in slices), three bay-leaves, six cloves, two
blades of mace, and a sprig of parsley, cover the fish with white broth;
stew it as before, dress it without a napkin, prepare a sauce Genoise
(No. 63), and pour over it.