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Haddock, Boiled, with Egg Sauce

Shred two ounces of beef suet very finely, and mix with it four ounces of finely-grated bread-crumbs, a tea-spoonful of chopped parsley, a tea-spoonful of thyme, and a shallot, finely minced; add a little pepper and salt, and a grate or two of nutmeg, and work all together with a raw egg. Fill the haddock with this stuffing, sew it up with strong thread, truss it in the shape of the letter S, and boil it in salt and water. When done, take it up, drain, and serve garnished with parsley. Boil two eggs for seven minutes. When cold, powder the yolks, and mix them with half a pint of good melted butter. Add the whites, cut up into small dice, boil up once, and serve in a tureen. Time to boil a good-sized haddock, half an hour. Probable cost, variable, about 6d. per pound. Sufficient, a haddock weighing two pounds for three or four persons.