|Method:||Pick the meat from the bones of the fish, which latter put,
with the head and fins, into a stewpan with the water; add pepper and
salt, the onion and herbs, and stew slowly for gravy about 2 hours; chop
the fish fine, and mix it well with bread crumbs and cold potatoes,
adding the parsley and seasoning; make the whole into a cake with the
white of an egg, brush it over with egg, cover with bread crumbs, and
fry of a light brown; strain the gravy, pour it over, and stew gently
for 1/4 hour, stirring it carefully once or twice. Serve hot, and
garnish with slices of lemon and parsley.
--1/2 hour, after the gravy is made.