Cook the fish as above, and when done, dress it on a dish without a
napkin, and have ready the following sauce: put twenty tablespoonfuls of
white sauce (No. 7) in a stewpan, reduce it over a fire until rather
thick, then add a gill of whipt cream, two tablespoonfuls of capers, and
two of chopped gherkins; pour over the fish, then sprinkle two
tablespoonfuls of chopped beet-root over it, and serve.