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Matelote of Codfish

Remove the head and bones of a fish, fill the insides with stuffings made from half a pint of oysters, one pint of breadcrumbs, a little pepper, a little salt, two table spoonfuls of butter, one egg, half an onion and half a tablespoonful of chopped parsley. Take six slices of bacon, put three on the bottom and three on the top of the fish and bake for an hour, basting with butter and gravy made from the bones boiled in water.