CUT off their heads, gut them, and take out the blood from the bone as clean as possible. Make a force-meat of shrimps or oysters chopped small, half a penny loaf crumbled, a little lemon-peel shred fine, the yolks of two eggs, and a little salt, pepper, and nutmeg. Put this into the bellies of the fish, sew them up, and turn them round on the dish. Put flour and butter over them, pour a little water into the dish, and bake them in a moderate oven. When done, take the gravy from under them, and skim off the fat; strain it through a hair sieve, and add one tea-spoonful of lemon-pickle, two of browning, a large spoonful of walnut-catchup, a glass of white wine, an anchovy, and a slice of lemon. Let it boil ten minutes, and thicken it with butter and flour. Garnish with lemon and crisped parsley.