Fish in Dark Beer

Fish in Dark Beer

3 lbs. fish (bass, flounder or pickerel)	2 tablespoons brown sugar
2 chopped onions (large)	5 peppercorns (whole)
4 tablespoons of butter	2 ground cloves
2 tablespoons flour	1 teaspoon Worcestershire sauce
2 cups of dark beer	1 tablespoon of vinegar

Clean and scale fish, cut in 3 inch slices. Brown onion in butter, add flour and cook 3 minutes. Add beer and all other ingredients except the vinigar. Boil this sauce to the thickness of thin cream, put the fish slices into it and continue boiling until the fish is well done. Finally, add the vinigar and continue boiling for 2 minutes. Pour the sauce through a strainer and serve separately.