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Fish-Baked, with Stuffing

stuffing:

Select a fish weighing from 2 to 4 pounds.

Bake with the following 1-41-41-8 teaspoon pepper Few drops onion juice, if liked 1 cup crumbs (bread cup melted fat or crackers, or half and half) teaspoon salt teaspoon celery salt + cup water Mix ingredients in order given. If a dry filling is desired, the water may be omitted. Three tablespoons catsup, chopped parsley, capers, pickles, or oysters may be added. Clean and wipe the fish. Rub the inside with salt. Fill with stuffing and sew together. Cut diagonal gashes 1½ inches apart on both sides of the fish and place a strip of bacon or salt pork fat in each gash. Brush with melted fat, sprinkle with salt and pepper. Dredge with flour, tie in the shape of a letter "S" and bake in a dripping pan. When the flour is browned, baste the fish once in 10 minutes. Cook until the flesh is firm and separates easily from the bone.