_For fish._ Wash dry and trim flounder. On one side make cut down
center from near head to near tail and raise flesh from the bones.
Make a stuffing with Crisco, parsley, breadcrumbs, herbs, shrimps,
lemon juice, seasonings, and nearly all the egg, and insert under the
fillets of the flounder, leaving the center open. Dot with Crisco.
Brush fish over with remaining egg, sprinkle with browned breadcrumbs,
put on Criscoed baking tin, and bake thirty minutes. Serve with sauce.
_For sauce._ Put egg yolk into a bowl, and, with a wooden spoon stir
a little; then add by degrees melted Crisco, stirring constantly; then
add seasonings, vinegar, gherkins and parsley.