Prepare stuffing.

Soak the bread in cold water until soft, drain and squeeze out the water and add the suet (Crisco) onion, parsley, seasonings and egg. Moisten if necessary with a little milk. The mixture must be just firm enough to keep its shape - and fill the fish.

Preheat oven to 350°F

Dredge fish in the flour

Lay first fillet flat in well greased baking dish.

Place stuffing on the fillet.

Lay second fillet on top of stuffing covered fillet.

Sew the fish or attach with Skewers.

Put dripping, fat (or Crisco or butter) on top.

The fish may be covered with a greased paper during the first half of the baking to prevent it becoming to brown.

Bake at 350°F for approximate 30 minutes.

Baste frequently with the fat in the pan adding more if needed. Unless baked fish is well basted it is likely to be dry. Serve with sauce or gravy.