Stuffing for Pike, Haddock, &c.
Of fat bacon, beefsuet, and fresh butter, equal parts; some parsley, thyme, and savory; a little onion, and a few leaves of scented marjoram, shred finely; an anchovy or two; a little salt and nutmeg, and some pepper.
If you have oysters, three or four may be used instead of anchovies. Mix all with crumbs of bread, and two yelks and whites of eggs, well beaten, and parsley shred fine.