Clean a codfish. Split the fish down the side opposite the backbone. Slip a thin sharp knife under the backbone at the tail and separate the bone from the flesh the entire length of the fish and pick out any small bones that appear. Have ready a forcemeat, made of one cup and a half of pounded fish (another cod, piece of halibut, flounder, or salmon if a "pink" dish is desired), the whites of two eggs, salt and pepper, and two thirds a cup of cream. (See Fish and Chicken Forcemeats.) Lay the fish, skin side down, on a buttered fish-sheet, and skewer the head and tail standing upward. Season with salt, pepper, and lemon juice. With forcing-bag and tube, fill in the space thus formed with the forcemeat, making several parallel rows close to one another. Bake, basting with fish stock, or butter melted in hot water, about twenty-five minutes. Slide from the sheet to the serving dish, and sprinkle with sifted yolk of egg. Fill the mouth and eyes with parsley. To serve, cut through the centre and entire length of the fish, then, beginning at the head, cut out square pieces upon one side and then on the other. Serve with any fish sauce.