Scrape into extremely fine shreds as much raw whiting or other white fish as will heap four tablespoons (about 8oz. ) Mix with it two rather small tablespoonfuls (2oz.) of finely chopped suet, a heaped tablespoon (1oz.) of fine bread crumbs, a small level teaspoonful of finely chopped parsley (washed in the corner of a cloth after chopping), and a little salt and pepper. Moisten with a beaten egg and a little milk – usually about two tablespoonfuls. Steam in a buttered basin very gently for about an hour. Serve with it a nice white sauce, either plain or flavoured with anchovy essence. Two ounces of cool liquefied butter may replace the suet.