bay-leaf, 1 clove of garlic, a small bunch of parsley, 2 cloves, salt to
taste; thickening of butter and flour, pepper, grated nutmeg, 1/2
teaspoonful of anchovy sauce.
_Mode_.--Scale the fish and take out the gills, and clean them
thoroughly; lay them in a stewpan with sufficient stock and sherry just
to cover them. Put in the bay-leaf, garlic, parsley, cloves, and salt,
and simmer till tender. When done, take out the fish, strain the liquor,
add a thickening of butter and flour, the pepper, nutmeg, and the
anchovy sauce, and stir it over the fire until somewhat reduced, when
pour over the fish, and serve.
_Time_.--About 20 minutes.
_Seasonable_ from September to November.
BOILED PIKE.