Prepare the fish as for balls. Heat almost to boiling a pint of rich,
sweet milk, and stir into it, gradually and carefully, three eggs, well
beaten, a tablespoonful of butter, a little chopped parsley and butter,
with pepper, lastly the fish. Boil up once and turn into a deep covered
dish, or chafing dish lined with buttered toast. Eat hot for breakfast
or supper.