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Have the fish opened at the gills
and the intestines drawn out through the opening. Wash the flesh
with vinegar and let it stand for fifteen minutes.
Fill the fish with a bread
stuffing, and sew the head down firmly. Brush the fish all over
with an egg, cover it thickly with bread crumbs and a few lumps
of butter.
Put 2 chopped onions and a bunch
of parsley in the pan, and a cup of water mixed with 1
teaspoonful of Worcestershire sauce.
Bake for an hour in a moderate
oven, basting occasionally. When the fish is done, place it on a
heated platter and garnish with slices of lemon.
Add enough water to the gravy in
the pan to make a half pint. Thicken with a tablespoonful of
flour rubbed into 1 of butter. Cook for a moment, strain, add
the juice of a lemon, and pepper and salt to taste. Serve in a
gravy-boat.
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