Fish, Normandy Style

Melt in a bakingdish five ounces of butter on the stove or in an oven; sift into
it one dessertspoonful of chopped parsley, a very little grated nutmeg, a small quan-
tity of salt and black pepper, a very little red pepper, and one tablespoonful of mushroom
catsup; add five pounds of any kind of fish without skin or bone and cut in
pieces about four inches long and an inch and a half wide. Pour in three tablespoonfuls
of brandy and four tablespoonfuls of white wine, fit the cover on the dish, put a
flour and water dough round the edge to keep the steam in and bake in a moderate
oven. Serve very hot.