As for the boiled fish, a general rule, that will cover all kinds of
baked fish, is herewith given: A fish weighing about five pounds;
three large, or five small, crackers, quarter of a pound of salt pork,
two table-spoonfuls of salt, quarter of a teaspoonful of pepper, half
a table-spoonful of chopped parsley, two table-spoonfuls of flour.

If the fish has not already been scraped free of scales, scrape, and
wash clean; then rub into it one table-spoonful of the salt. Roll the
crackers very fine, and add to them the parsley, one table-spoonful of
chopped pork, half the pepper, half a table-spoonful of salt, and cold
water to moisten well. Put this into the body of the fish, and fasten
together with a skewer. Butter a tin sheet and put it into a baking
pan. Cut gashes across the fish, about half an inch deep and two
inches long. Cut the remainder of the pork into strips, and put these
into the gashes. Now put the fish into the baking pan, and dredge well
with salt, pepper and flour. Cover the bottom of the pan with hot
water, and put into a rather hot oven. Bake one hour, basting often
with the gravy in the pan, and dredging each time with salt, pepper
and flour. The water in the pan must often be renewed, as the bottom
is simply to be covered with it each time. The fish should be basted
every fifteen minutes. When it is cooked, lift from the pan on to the
tin sheet, and slide it carefully into the centre of the dish on which
it is to be served. Pour around it Hollandaise sauce, tomato sauce, or
any kind you like. Garnish with parsley.


Broiled Fish.

Bluefish, young cod, mackerel, salmon, large trout, and all other
fish, when they weigh between half a pound and four pounds, are nice