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For Sauce (Lemon egg cupful melted Crisco)

1½ lemon 1 egg 1½ cupful melted Crisco 1½ teaspoonful mustard 1 yolk of egg 1 pinch powdered mace 1½ teaspoonful salt Salt, pepper, and red pepper 1 pinch red pepper to taste 1 tablespoonful vinegar 1½ cupful picked shrimps 2 chopped gherkins 1 teaspoonful chopped parsley For fish. Wash dry and trim flounder. On one side make cut down center from near head to near tail and raise flesh from the bones. Make a stuffing with Crisco, parsley, breadcrumbs, herbs, shrimps, lemon juice, seasonings, and nearly all the egg, and insert under the fillets of the flounder, leaving the center open. Dot with Crisco. Brush fish over with remaining egg, sprinkle with browned breadcrumbs, put on Criscoed baking tin, and bake thirty minutes. Serve with sauce.

For sauce. Put egg yolk into a bowl, and, with a wooden spoon stir a little; then add by degrees melted Crisco, stirring constantly; then add seasonings, vinegar, gherkins and parsley.