Take off the heads, the fins, and tails, and, having opened the fish and taken out all the hard roes, dry them with a cloth and dredge them lightly with flour; place three or four of them in a stewpan, with a lump of butter, the size of a walnut, to each fish; put into a small basin a teacupful of water, a tablespoonful of finely-chopped onions, the same of chopped parsley, a blade or two of mace, a little pepper and salt, a tablespoonful of anchovy essence, and a small teacupful of ale or porter (if not bitter). Add a tablespoonful of grated bread-crust, not burnt, but a light brown; pour all these ingredients over the fish, and let them stew gently for twenty minutes; have ready the yolks of three eggs, wellbeaten, and when the fish is sufficiently done, take some of the gravy and mix gradually with the eggs, and, pouring them on the fish, shake the stewpan a little over the fire to thicken the whole, but not to curdle the eggs ; the soft roes added are an improvement: have ready more grated crust, and having placed the fish whole in the dish, shake a little of the grated crust over the whole, so as to make it of a handsome brown. The Receipt requires to be carefully followed. If the gravy is too thick, more water may be added; also a glass of sherry, if liked.