• 2 medium-sized garfish
• 1 pt. stock or water
• 1 onion

Remove the skin, which would impart a disagreeable oily taste to the dish, and cut the fish into pieces 1½ in. long. Bring the stock or water to simmering point, put in the fish, onion (sliced), herbs, mace, cloves, a little salt and pepper and simmer gently for 20 min. Meanwhile melt the butter in a s