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Forcemeat for Baked Pike

Prepare three ounces of bread-crumbs from a stale loaf, shred two ounces of suet, and mince eight or ten bearded oysters. Put these together into a stewpan, with a flavouring of mace (pounded), salt, and pepper. Moisten with the liquor from the oysters, and six table-spoonfuls of thick cream. Bind with the yolks of two eggs, and stir over the fire till the mixture thickens. Stuff this forcemeat into the pike, and sew the fish up securely. Time to thicken forcemeat, four or five minutes; to bake pike, one hour, more or less. Sufficient for one pike.