Cod, haddock, cusk, blue-fish, small salmon, bass, and shad may be stuffed, and baked whole.

Fig. 7. Baked Fish.

Stuffing For Baked Fish Weighing From Four To Six Pounds

1 cup cracker crumbs.

1 saltspoonful salt.

2 saltspoonful pepper.

1 teaspoonful chopped onion.

1 teaspoonful chopped parsley. 1 teaspoonful capers. 1 teaspoonful pickles. ¼ cup melted butter.

This makes a dry, crumbly stuffing. If a moist stuffing be desired, use stale (not dried) bread crumbs, and moisten with one beaten egg and the butter; or moisten the crackers with warm water.

Oyster Stuffing

One pint of oysters, one cup of seasoned and buttered cracker crumbs. Drain and roll each oyster in the crumbs. Fill the fish with the oysters, and sprinkle the remainder of the crumbs over the oysters.