When cleaning the fish, do not cut off the head and tail. Stuff it. Two or three receipts are given for the stuffing. Sew it, or confine the stuffing by winding the cord several times around the fish. Lay several pieces of pork, cut in strings, across the top; sprinkle over water, pepper, salt, and bread crumbs; put some hot water into the pan; bake in a hot oven, basting very often. When done (the top should be nicely browned), serve a sauce with it. The best fishes to bake are white-fish, blue-fish, shad, etc. If not basted very often, a baked fish will be very dry. For this reason, an ordinary cook should never bake a fish. I believe, however, they never cook them in any other way.