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Baked Black Fish

Rub a handful of salt over the surface to remove the slime peculiar to the fish. For the stuffing two ounces of beef drippings, one ounce salt pork, two tablespoonfuls of chopped parsley; fry brown in a saucepan; then add one teaspoonful of chopped capers, half saltspoonful of white pepper, half teaspoonful salt, one gill of broth; stir until boiling hot, place inside of the fish, cut several slices of pork in thin pieces, and lay on either side of the fish, tie it well with a twine, sprinkle with salt and pepper, then serve with a sauce made of stock seasoned with one tablespoonful each of Walnut and Worcestershire sauce, one tablespoonful of chopped capers, and one tablespoonful of parsley.