Instructions

1 - When the fish has been cleaned and washed, fill the opening with stuffing and sew up.
2 - Into 3 cuts made in each side place pieces of salt pork; then sprinkle the fish with salt, pepper, and flour.
3 - Place on a fish sheet or on strips of cotton cloth in a pan.
4 - This will prevent breaking the flesh when lifting out when done.
5 - Bake in a hot oven, allowing about 15 minutes for each pound and basting fish every 10 minutes.
6 - When the flesh separates easily from the bones, serve on a hot platter.
7 - Garnish with slices of lemon and parsley.
8 - Bluefish, shad, haddock, and bass are suitable for baking.
9 - Fish that is rich in fat willn not require larding with the pork, while if a dry fish is baked it will be well to
add minced salt pork on top of the fish and in the bottom of the pan.
10 - Unless a dripping pan is used, it will probably be necessary to pour in some hot water when basting.