2 Bream. 1 gill Melted Butter. 1/2 lb. Suet. 1/2 teaspoonful Parsley Pepper and Salt 1/2 lb. Flour. Time–One Hour and a Half. Skin and fillet the fish and cut into small pieces; make a dry crust of the suet, and flour and line a pudding basin with it. Lay the fish in lightly, and season with the parsley, pepper, and salt. Pour over the melted butter; this should be made with 1/2 oz butter, 1/2 oz flour, and 1 gill of water. Cover the top of the pudding with crust, tie down securely with a cloth and string, and plunge into plenty of boiling water. Boil for one hour and a half, turn out of the basin, and sprinkle with chopped parsley. Serve hot.