Pick the fish, add half as much finely crumbed bread, and a tablespoonful of butter, season with pepper and salt, with a dash of onion-juice. Beat two eggs light and into these two table-spoonfuls of cream, and work into the fish mixture. Put all into a greased mould; fit on the top and set into a pot of boiling water. Cook steadily for one hour and a half. Dip the mould into cold water to loosen the pudding, and invert upon a hot dish.

Eat with a white sauce, with, if you like, a teaspoonful of anchovy and a little lemon-juice stirred into it.