Make a small amount of stuffing the same as for chicken and turkey, and seasoned with either powdered thyme or sage, and add an egg or two yolks. The back bone can be taken out of the fish without quite dividing the two sides, by cutting down inside nearly to the skin, and pulling the bone away. Wash the fish and dry it; spread the stuffing on one side, double over to the original shape; it may be sewed up with thread, but will do very well without. Place in the baking pan and score the upper side with a sharp knife in places where it is to be cut when done. Put a minced onion and some scraps of fat, salt pork in the pan, a spoonful of drippings, water and salt and bake nearly an hour. Serve out of the pan with a spoonful of Spanish sauce or other gravy, and potatoes in the same plate.