A dozen oysters bearded and chopped, two yolks of eggs, a small onion, or two cloves of eschalot and a few sprigs of parsley chopped fine, season with cayenne, mace, allspice, pepper, and salt; add their weight of bread crumbs, or biscuit powder, then put two ounces of butter into a stew-pan, and simmer them till they have sucked up the butter; as they begin to bind, sprinkle over them more bread crumbs or biscuit powder, till the whole forms into a ball, with which stuff the fish. Some people like the addition of ham or tongue scraped, and suet or marrow instead of butter.

Another way. Beef suet, or marrow and fat baeon, and fresh butter, two ounces of each; pound them with the meat of a lobster, ten or twelve oysters, one or two anchovies; season with thyme, parsley, knotted marjoram, savoury, chopped fine and scalded; add salt, cayenne, and nutmeg, a few drops of essence of eschalot; add the yolk of an egg, and bread crumbs. This pudding will be suffi ciently done in the belly of the fish, if you do not add the eschalot in substance.