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Baked White Fish

Prepare a stuffiing of fine bread crumbs, a little salt pork chopped very fine; season highly with sage, parsley, pepper, and salt. Fill the fish with the stuffiing, sew it up, sprinkle the outside with salt, pepper, and pieces of butter; dredge with flour, and bake one hour. Baste quite often. Serve with Hollandaise sauce.