Dressing Fish

Ingredients

• Cayenne pepper, to taste
• Coarse sea salt, to taste
• Dried sweet herbs, finely powdered
• Bread crumbs
• 1 pint water
• 1 anchovy
• 1 small piece lemon peel
• 1 onion
• A bundle of sweet herbs
• Mace, to taste
• Cloves, to taste
• Whole black and white pepper, to taste
• 1 piece horseradish
• 1 pint white wine
• About 12 oysters, with their liquor
• 2 tablespoons ketchup
• 2 tablespoons walnut pickle
• Inside of 1 crab, bruised fine (or lobster, shrimps, or prawns)
• 1 piece butter, rolled in flour
• 1 tablespoon mushroom pickle or juice of 1 lemon
• Fried toasts, for garnish
• Lemon wedges, for garnish

Directions

1. Season the fish with cayenne pepper and coarse sea salt, then sprinkle with dried sweet herbs and bread crumbs.

2. Baste the fish with the crumbs and any drippings until well coated.

3. In a saucepan, combine water, anchovy, lemon peel, onion, sweet herbs, mace, cloves, whole pepper, and horseradish.

4. Cover and boil for 15 minutes, then strain the mixture back into the saucepan.

5. Add white wine, oysters with their liquor, ketchup, walnut pickle, and the bruised crab (or lobster, shrimps, or prawns).

6. Stir in the butter rolled in flour and mushroom pickle or lemon juice.

7. Boil everything together until the fish is cooked through.

8. Place the fish on a serving dish and pour the sauce over it.

9. Garnish with fried toasts and lemon wedges.