2 oz. Forcemeat--2d.
1 gill Gravy
1 oz. Dripping--1d.
Time--Half an Hour
Take a little veal forcemeat and season nicely. Sew this into the
flathead and truss it into the shape of the letter S. Rub some dripping
on to a baking sheet, which should only be just large enough to take
the fish. Put some dripping on the top, and bake in a moderate oven for
half-an-hour, or longer if large. Slip it on to a hot dish, draw out
the trussing string carefully, flavour and boil up the gravy and pour
round it. Serve very hot.