Baked Fish
Have the fish opened and drawn through the gills. Make a stuffing with I cupful of bread crumbs, I tablespoonful of melted butter, 1/2 teaspoonful of salt, a dash of pepper and I tablespoonful of chopped pickle. Fill the fish. Cut gashes two inches apart on the sides, lay in each a strip of fat salt pork. Dust over all salt and pepper. Lay in a pan on some slices of salt pork. Place in a quick oven and baste once or twice with butter and water. When the flesh begins to separate from the bones it is doneabout an hour will be necessary for a five pound fish. Dish, garnishing with parsley and lemon.