Scale and clean the fish; leave the head on if it is to be sent to table whole. Make a stuffing for it of 2 pressed cupfuls of bread crumbs, a small cupful of butter, rind of a quarter of lemon minced fine, parsely, green thyme and marjoram, and pepper and salt, and two eggs mixed with a spoonful of water to moisten it. Sew up the fish when stuffed. Mark it in slices as if to be carved, on both sides, by cutting down to the bone, and put a thin slice of salt pork in each incision. Bake in a long pan, with soup stock and salt and pepper in it, about 30 or 40 minutes, or according to size. Put a little strained tomatoes and brown gravy into the fish pan, and water if necessary; let boil up, skim and strain for sauce.

Cost of material - 3 lbs fish 36, pork slices for insertion and scraps in baking pan 6, stuffing and sauce 15; 57c for 8 to 12 orders or 5 or 6c per plate.