Boston Scrod baked in Herb sauce

 There are many family connections to Massachusetts on my mothers side. I am not entirely well versed on it, but coincidentally my mother was adopted in Massachusetts. I find them all very interesting connections. Another obscure recipe lacking temps and slicing/cutting directions.

Ingredients

4 portions Scrod

1/2 teaspoon parsley

1/2 teaspoon chives

6 oz. dry white wine

1 teaspoon cloves (ground?)

1 Tablespoon flour

6 mushrooms

1 small onion

2 Tablespoons butter

juice of 1/2 lemon

1/4 cup whipped cream

salt and pepper to taste

Process

1. Place 1 Tablespoon butter, the onions, mushrooms, fish, salt, pepper, lemon juice and wine - in that order - in a baking dish and cover with "buttered paper" (not sure what a modern day alternative to that is) and cook in over 20 minutes.

2. Pour juice out in separate saucepan and add to it the flour that has been mixed with enough butter to absorb it. 

3. Let this boil for 5 minutes., then add the cloves and parsley. 

4. Cool slightly and fold in the whipped cream. 

5. Pous sauce over the fish, and glaze until flame (in broiler?).