Rolled Fish Fillets

Preamble
Robert May 1660

Ingredients
1 lb Fish Fillets (eg sole or plaice)
2 oz (4 tablespoons) Butter
1 oz (1/2 cup) Breadcrumbs
2 oz (1 cup) Spinach washed and chopped
2 tablespoons chopped Sage
4 tablespoons chopped Parsley
1 teaspoon chopped Thyme
1 teaspoon chopped Rosemary
1 teaspoon chopped Marjoram
1 teaspoon chopped Savory
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Mace
1/2 teaspoon Ground Nutmeg
2 hard-boiled Egg Yolks chopped
2 oz (1/2 cup) Currants
1/2 pint (1 cup) Wine
2 tablespoons Vinegar
2 tablespoons Sugar
1 oz (2 tablespoons) Butter

Method
Melt the butter in a frying pan. Toss in the breadcrumbs, spinach, herbs and seasonings, plus egg yolks and currants. Mix all together and place about 4 tablespoons of the stuffing mixture on each fillet and roll it up, securing it with a toothpick. Place in a baking dish. Pour the wine, vinegar, sugar and butter into the bottom of the pan. Bake at 350 degrees (Mark 4) for 15-20 minutes or until the fish flakes, basting occasionally.