Take the fresh haddock, cut off the fins, remove the eyes, and partly bone the fish, leaving about two inches at the tail end; season it inside with pepper and salt. Make a stuffing for it with two ounces of finely-chopped suet, three ounces of breadcrumbs, a tablespoonful altogether, when chopped, of parsley, bayleaf, and thyme; season with a little white pepper and salt, and mix up with two whole raw eggs; work the stuffing together, and put it into the fish; sew up the fish, and draw the tail through the eyes, and secure it thus with a string by means of a trussing needle; put the fish in a baking tin with a little fat, and cover it over with a well-greased paper; cook it in the oven for half an hour or a little more, keeping it well basted. When cooked remove the string, dish up and serve with brown mustard sauce round or in a sauceboat.