Fillets of Mackerel Stewed in Wine

• Fillets of mackerel, 2
• butter, 2 oz.
• flour, 1

Raise the flesh entire from the bones on either side of the mackerel, and divide it once, if the fish be small, but cut the whole into six parts of equal size should they be large. Mix with flour, and dissolve the butter as in the preceding receipt; and when it has simmered for a minute, throw in the spice, a <