Anything and everything you may meet with in a bill of fare that is a l' Espagnole is in brown meat sauce, either cooked in it or has the sauce poured over it. Fish cooked in this way is more like meat than in any other form. It is not a good way with a soft kind of fish or when the sauce is too dark. A nice veal gravy and a firm whitefish will make a good dish. Split the fish, as only small portions are wanted to be served, score off the portions, without cutting through. Brush a little fat over the baking pan, lay the fish skin side up; cut carrot, turnip and onion in very small dice and strew a small portion in the spaces in the pan, dredge salt and pepper and bake about 15 minutes. Then pour in enough light colored veal gravy or Spanish stock sauce (No. 784) to come half way up and bake 20 minutes longer, basting the fish with the gravy and having some left in the pan to serve with the fish. Send in some kind of potatoes in the same plate.