Wash the head and shoulders well ; cut off' the fins ;
lay it on a dish ; pour some boiling water over part of the
fish, and instantly scrape off all the black scales, taking
care not to break the skin ; repeat this till every part of
the fish looks white, and then wash it in cold water. Put
it on in boiling salt and water, and boil it for a quarter of
an hour ; then lay it on a dish, rub it all over with the
yolks of two or three beaten eggs, and strew it thickly
with grated bread-crumbs mixed with pepper and minced
parsley; stick it all over with little bits of butter, and put it
in an oven to brown. Mix a tablespoonful of flour with
a quarter of a pound of butter, a quart of gravy, a teacupful
of white wine, some pepper, salt, and a little grated nutmeg:
Mince the white meat of a lobster ; slightly brown three dozen
oysters in a frying-pan, and put them with half the liquor
and the lobster to the gravy and the other things ; heat it
up, and pour it round the fish. Garnish with cut lemon. It
is not necessary to have oysters and lobsters, but the dish
is the better for both.
  To dress the same dish with a white sauce, the stock
should be made of veal, or of an old fowl, and seasoned with
white pepper and mace.
 

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