Slice two pounds of any kind of fresh white fish - it is better to have several kinds mixed - and place in a frying pan with twenty very small white onions and two ounces of butter. Fry until the whole is a golden brown. Next place in a saucepan, or better still, in an earthenware cooking pot, with six sliced mushrooms, an ounce and a half of flour, a sprinkling of pepper and salt, the juice of half a small lemon, and a bunch of herbs. Add half a pint each of clear stock and red wine, and simmer the whole for half an hour. Add more seasoning if required, and serve as hot as possible.

This somewhat resembles the famous Bouillabaisse of Southern France.