Take a black fish of five pounds, cleanse and dry it thoroughly, flour it slightly, score the sides; put some sweet lard or beef dripping in a pan, and brown the fish on the top of the stove; pour off the lard and mix together the following ingredients : one teaspoonful of ground cloves, two-third teaspoonful of mace, one tablespoonful of salt, half saltspoonful of red pepper, two of black pepper, a large double handful of chopped onion, a large single handful of chopped parsley. Fill the scores in the sides of the fish with this seasoning, put the rest over the top; put sixteen balls of butter the size of a large walnut, each rolled in flour, upon the fish; pour into the pan a quarter pint of water for gravy.

(If more convenient, the fish may be prepared thus far early in the day and put aside until an hour before it is wanted.)

Put it in a good, moderate oven; it will take one hour to cook; fifteen minutes before it is done put in a dozen fine oysters and one pint of red wine. The oysters may be omitted if desirable.

Take up the fish very carefully, to avoid breaking; stir the gravy well round the pan to take off any of the clinging glaze; strain it and pour it round, not over, the fish; garnish with lemon points and little bunches of parsley.