Rub the fish with salt and pepper, and a little cayenne on the inside; put it in an oval stew-pan.
To a fish that weighs six pounds, put a pint of water; when it is about half done; season it well with salt and pepper, and a little mace or cloves; rub a quarter of a pound of butter
in a half a tea-cup of flour, with a little parsley and thyme; stir this in with a pint of oysters.
Serve it with the gravy in the dish. A large fish should be allowed an hour, small ones half an hour.
Tags for this recipe :fish recipe, fish recipes rockfish stew recipesTags: Fish Recipes
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