Ingredients
- One pound of butter
- Two blades of mace
- Ten cloves
- Cinnamon
- Flour
- Vinegar
- Red pepper
- Salt
- Water
- One pint of port wine
- Gravy
- Lemon or horse radish
Directions
- Clean fish by pouring vinegar over it in a dish.
- Place butter into frying pan and make hot.
- Put fish into pan and remain over fire for six minutes.
- Place fish into kettle and stew.
- Sprinkle flour into pan, put over fire for three minutes, then pour over fish.
- Roll one pound of butter in flour, then place over fish
- Add two blades of mace, ten cloves, cinnamon, red pepper, and salt.
- Add enough water to keep from burning while over a slow fire to stew.
- When half done, add pint of port wine
- When done, put in dish, pour gravy over it, garnish with lemon or horse radish
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