For stuffing for a fish weighing from four to six pounds, take four large crackers, or four ounces of bread-crumbs; quarter of a pound of salt pork; one teaspoonful of salt, and half a teaspoonful of pepper; a tablespoonful of chopped parsley, or a teaspoonful of thyme.

Chop half the pork fine, and mix with the crumbs and seasoning, using half a cup of hot water to mix them, or, if preferred, a beaten egg.

Put this dressing into the body of the fish, which is then to be fastened together with a skewer.
Cut the remainder of the pork in narrow strips, and lay it in gashes cut across the back of the fish about two inches apart.

Dredge thickly with flour, using about two tablespoonfuls.

Put a tin baking-sheet in the bottom of a pan, as without it the fish can not be easily taken up.