Have three middling-sized fishes ready prepared for cooking; then put
two ounces of butter, two onions (in slices), one carrot (cut small),
some parsley, two bay-leaves, six cloves, and two blades of mace in a
stewpan; pass it five minutes over a brisk fire, then add a quart of
water, two glasses of vinegar, one ounce of salt, and a little pepper;
boil altogether a quarter of an hour, and pass it through a sieve into a
small fish-kettle; then lay the fishes into it, and let them stew twenty
or thirty minutes over a moderate fire; dress them on a dish without a
napkin, and pour a sauce Hollandaise (No. 66) over them.