Total Cost - 1s. 3d. Time - One Hour.

Fillet the fish, put the bones in a saucepan, and just cover them with water. When they boil, skim well, and add the tomatoes sliced up, the peppercorns and vegetables; boil quickly without the lid for half an hour, then strain, rubbing the pulp of the tomatoes through with the liquor. Make a smooth sauce with half a pint of this liquor, the butter, and the flour; if the colour is not good add a few drops of cochineal. Fold the fillets of fish neatly, and bake in the oven with a little lemon juice, and covered with a buttered paper. Arrange them on a dish and pour the sauce over. Serve hot.