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Halibut, Stuffed and Baked

Take about three pounds of halibut, clean it well, and fill it with an oyster stuffing (see FORCEMEAT OF OYSTERS). Bind it up securely, lay it in a baking-dish, squeeze the juice of a lemon over it, dot it over with little pieces of butter, and bake in a moderate oven, basting it continually. Drain carefully, and put on a hot dish. Have ready half a pint of brown gravy, boiling hot, pour it over the fish, and serve.