TAKE a sharp knife, and carefully raise the flesh on both sides from head to tail; then take the bone clear out, and cut the flesh into pieces in the same manner as directed for soals, only let the pieces of each consist of six instead of eight. Dry your fish well, then sprinkle them with salt, dredge them with flour, and fry them in a pan of hot beef dripping, so that the fish may be crisp. When so done, take them out of the pan, drain the fat from them, and let them before the fire to keep warm. Then clean the pan, and put into it some minced oysters, with their liquor clean strained, some white wine, a little grated nutmeg, and three anchovies. Stew these together a few minutes, and then put in your fish, with about a quarter of a pound of fresh butter. Shake them well together, and when quite hot, dish up your fish with the sauce, and serve them to table. Garnish with yolks of eggs, boiled hard and minced, and sliced lemon. You may fricassee salmon, or any other firm fish, in the same manner.