Baked Fish
Choose a medium sized fish. Have it drawn from the gills without opening. Scrape free from all scales, wash, and wipe dry immediately. Sprinkle well with salt. Make a dressing from one cup of stale bread crumbs, one tablespoonful of melted butter, a half teaspoonful of salt, and a quarter teaspoonful of black pepper; mix well, and stuff the body of the fish. Fasten the gills to the fish with soft twine. Now score one side of the fish with a sharp knife, making the scores about an inch apart. Fill each score with a slice of salt pork. Grease a tin sheet if you have one, put the fish on it, dredge thickly with salt, pepper and flour, place the tin sheet in the bottom of a baking pan, add a half cup of water, place in a hot oven, and bake fifteen minutes to every pound of fish, basting with the gravy in the pan every ten minutes. As the water evaporates add a little more. When done lift the sheet from the pan, and slide carefully into the centre of the dish on which it is to be served. Garnish with slices of lemon, French fried potato balls and parsley. Serve with Sauce Hollandaise in a boat.