Baked Haddock
Buy a haddock weighing about three pounds. Have the head and tail left on the fish and have it opened underneath for the stuffing, which is made as follows: One cup of cracker crumbs, one saltspoon of salt, one teaspoon of chopped onion, one saltspoon of pepper, one teaspoon of chopped parsley, one teaspoon of chopped pickles, one-fourth cup of butter. This makes a dry, crumbling stuffing. Stuff the fish, sew it up, place two strips of white cotton cloth across the baking pan, stand the fish erect upon the cloth, in the shape of the letter S.
Place strips of salt pork on the fish, dredge with flour and baste often with the pork fat. Bake till brown. Remove from the pan by lifting with the strips of cotton. Place upright on a platter.
Stick stems of parsley or the ends of celery in the eyes and mouth, garnish with sliced lemon and serve with Hollandaise sauce.