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Haddock Pudding

Bone and skin two raw fresh haddocks, pound them in a mortar, and rub them through a sieve; then put the fish again into the mortar with two eggs, a little parsley, an onion cut small, a seasoning of white pepper and salt, a slice of bread in crumbs, and a quarter of a pound of veal suet or marrow. Pound all well together, put it into a shape, tie it up in a cloth, and boil it an hour.