1/4 teaspoonful of pepper.
2 tablespoonfuls of butter.
1/2 teaspoonful of summer savory.
1 teaspoonful of minced parsley.
1/2 teaspoonful of onion juice.
3 ounces of fat salt pork.
A fish weighing about four or five pounds.
For the dressing, mix the cracker crumbs, herbs, salt, pepper, and butter together; then moisten with water, and add the onion juice. Have the fish split and drawn, but leave on the head and tail. Gut off the fins and scrape off any scales that may still cling to it. Wash and wipe dry; then rub one tablespoonful of salt into it, put the dressing in the opening, and pin together with a skewer. Cut slits on the top of the fish, about two inches long and half an inch deep. Cut the salt pork in strips and fit them into these slits.
Butter a flat tin sheet and place in the dripping-pan. Lay the fish in the pan, having uppermost the side containing the pork. Dredge with pepper, salt, and flour. Put enough hot water in the pan to cover the bottom, and place in the oven. Bake for forty-five minutes, basting every fifteen generously with the gravy in the pan and lightly with salt, pepper, and flour. When done, lift the tin from the dripping-pan and slide the fish upon a warm dish. Serve with brown, tomato, or Hollandaise sauce.
Fish that cannot be stuffed, such as halibut, may be cooked in the same way. Three pounds of halibut would be equivalent to a five-pound cod or haddock.