Boil three slices of the fish as above, drain and dress them upon a dish without a napkin, blanch three dozen oysters, by putting them into a stewpan, with their juice, upon the fire, move them round occasionally, do not let them boil; as soon as they become a little firm, place a, sieve over a basin, pour in the oysters, beard them, put the liquor again into the stewpan; when boiling, add two cloves, half a blade of mace, six peppercorns, and two ounces of butter, to which you have added a table-spoonful of flour, breaking it into small pieces, stir well together, when boiling, season with a little salt, cayenne pepper, and essence of anchovies; finish with a gill of cream or milk, add the oysters, and sauce over. The remains of the fish may be taken from the bone and placed upon a dish, with a little of the above sauce (to which you have added the yolks of two eggs), then sprinkle over with bread-crumbs, and place it twenty minutes in a hot oven till the breadcrumbs become brown.