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Baked Fish

Take any kind of nice fish large enough to bake; when clean, dry with a cloth and fill with a dressing made of four or five hard-boiled eggs chopped fine, bread crumbs, pepper, salt, a little parsley and onions, if liked; tie it up well with cords to keep dressing in, put in a baking pan with a little water, and bake. Be sure to keep quite moist while cooking by basting often; when well cooked put on a platter, clip the strings, and pull them off, and cover fish with a thick sauce made of four or five hard boiled eggs, mashed, one half cup of vinegar, one tablespoonful of butter, two tablespoonfuls of sugar, pepper, salt, and a few white mustard seed; let this cook till stiff, pour over fish on platter, over this arrange the chopped whites of eggs, and garnish around with curled parsley. -Mrs. J. P. Hird.