Clean, wash and dry, stuff and sew up as you would a fowl. Dredge with salt, pepper, and flour; lay four or five very thin slices of salt pork in the baking-pan (a "covered roaster" if you have it), place the fish upon them, cover with more sliced pork (you cannot get it too thin) pour in half a cupful of boiling water, and bake twelve minutes to the pound.

Serve with browned butter sauce, seasoned with lemon-juice and a glass of claret.