WHEN you have skinned, gutted, and thoroughly washed them, cut off their heads, and dry the fish in a cloth. Then cut the flesh very carefully from the bones and fins on both sides; cut it first longways and then across, in such divisions that each fish may make eight pieces. Put the heads and bones into a stew-pan, with a pint of water, a bunch of sweet-herbs, an onion, a little whole pepper, two or three blades of mace, a small piece of lemon-peel, a little salt, and a crust of bread. Cover it close, and let it boil till it is half wasted: then strain it through a fine sieve, and put it into a stew-pan with your fish. Add to them half a pint of white wine, a little parsley chopped fine, a few mushrooms cut small, a little grated nutmeg, and a piece of butter rolled in flour. Set all together over a slow fire, and keep shaking the pan till the fish are enough: then dish them up with the gravy, and serve them to table. Garnish with lemon.