Keep on the head and fins. Make a force-meat or stuffing of grated
bread crumbs, cold boiled ham or bacon minced fine, sweet
marjoram, pepper, salt, and a little powdered mace or cloves.
Moisten it with beaten yolk of egg. Stuff the inside of the fish
with it, reserving a little to rub over the outside, having first
rubbed the fish all over with yolk of egg. Lay the fish in a deep
pan, putting its tail to its mouth. Pour into the bottom of the
pan a little water, and add a jill of port wine, and a piece of
butter rolled in flour. Bake it well, and when it is done, send it
to table with the gravy poured round it. Garnish with slices of
lemon.
Any fish may be baked in the same manner.
A large fish of ten or twelve pounds weight, will require about
two hours baking.