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Fish Pudding

Pound in a mortar the flesh of two raw haddocks, cleared from skin and bone, pass it through a sieve, mixing a very little good gravy with it. Pound also an onion, a little parsley, a few bread-crumbs, and a quarter of a pound of veal suet; moisten with a couple of eggs, and season with pepper and salt. Beat these ingredients well into the pounded fish. When well mixed, boil the pudding in a mould, and send to table with a rich brown sauce. Eel pudding, with the addition of oysters, is excellent. It may be boiled in paste, and served with a sauce in the dish, or boiled in a mould and served with sauce in a tureen. Time, one hour to boil. Probable cost, 1s. each.