Cut two pounds of carp or other white fish into strips, and place in a saucepan with a cupful of chopped mushrooms, a sliced carrot and a minced onion. Add half a pint of clear stock, a large wineglassful of claret, a little parsley, thyme, and a clove, with pepper and salt to taste. Simmer the whole for an hour, then add a tablespoonful of capers and turn out the stewed fish carefully over some slices of hot toast in a deep dish.