Ingredients: Four fillets of brill, two lemons, one onion, one carrot, some seasoning, a handful of parsley, a stick of horseradish, a little anchovy sauce, one ounce sugar, one pint of stock, and a little roux. Cut each fillet into three pieces, and lay them in a well-buttered baking-tin, sprinkle some seasoning over them, and squeeze the juice of two lemons over them; cover with a piece of buttered paper, and bake in a hot oven twenty minutes. Into a stewpan put a piece of butter about the size of a walnut, one onion, and one carrot cut into slices, and some seasoning; place on the stove and lightly fry, then add a little anchovy sauce, one pint of stock, one ounce sugar, and a little roux; boil all together for twenty minutes, then strain through a fine hair sieve; to the sauce add a handful of parsley blanched and chopped very fine, and one horseradish scraped very fine; let the sauce boil a few minutes; dish the fillets in a circle overlapping one another, and pour the boiling sauce over them, and serve very hot.