Required: : About four pounds of brill. For the stuffing:

Quarter of a pound of shrimps.

Two ounces of butter.

Two ounces of flour.

Half a pint of cold water.

One egg and one extra yolk.

Two teaspoonfuls of anchovy essence.

Half a teaspoonful of lemon-juice.

Salt, pepper, and cayenne to taste. Wash the fish, and with a sharp knife cut out the bones in the middle, but do not divide the upper and under sides of the fish at the fins, or remove the small bones along the fins, the object being to have a bag of flesh in which to put the stuffing. Shell and chop the shrimps, then pound them in a mortar.

Melt the butter in a saucepan, stir in the flour smoothly, then pour in the cold water, and stir over a slow fire until the ball of paste can be rolled about without sticking to the pan; add this mixture to the shrimps and pound them well together. Next add the eggs, anchovy, lemon-juice, a few grains of cayenne, and salt and pepper to taste. Mix all thoroughly.

Spread this stuffing over the inside of the fish, pressing the pieces together neatly. Lay the fish on a buttered baking-tin, sprinkle a little lemon-juice over it, cover with a piece of buttered paper, and bake in a moderate oven from twenty to twenty-five minutes.