How to Cook Fish

by Myrtle Reed

STUFFED RED SNAPPER À LA CRÉOLE

Cook together a can of tomatoes, six chopped onions, a cupful of dry bread crumbs, a tablespoonful of Worcestershire Sauce, three tablespoonfuls of butter, and salt, red and black pepper to season. Stuff the prepared and cleaned red snapper with the mixture, sew up, spread with the remaining dressing, dot with butter, and bake for an hour. Take up carefully.