2

Bream ......

8d.

1

gill Melted Butter ....

1d.

lb. Suet......

1d.

teaspoonful Parsley . . .

1d.

Pepper and Salt

lb. Flour.....

Total Cost - 11d. Time - One Hour and a Half.

Skin and fillet the fish and cut into small pieces; make a dry crust of the suet, and flour and line a pudding basin with it. Lay the fish in lightly, and season with the parsley, pepper, and salt. Pour over the melted butter; this should be made with oz. butter, oz. flour, and 1 gill of water. Cover the top of the pudding with crust, tie down securely with a cloth and string, and plunge into plenty of boiling water. Boil for one hour and a half, turn out of the basin, and sprinkle with chopped parsley. Serve hot.