Make an incision along the backbone the entire length of the fish; then draw the fish away from the bone on each side, cutting at right angles with the bone. Raise the bone to reach the stuffing, and serve a little of the fish, stuffing, and sauce to each person. The skeleton should be left entire on the platter.

Fig. 8. Small Fish served whole.

No. 2. - Remove the head, tail, and skin. Rub well with salt and lemon juice. Stuff with oyster stuffing, and sew securely. Skewer it into shape, if long enough, or put it upright on a greased fish sheet, with bread to keep it in place. Or remove the bone, place the fish on a platter, and lay the prepared oysters between the layers of fish. Season cracker crumbs with salt, pepper, and chopped parsley, and moisten with melted butter. Brush the fish with beaten egg, then sprinkle with the crumbs. Set the platter in the oven over a pan of hot water to keep the platter from cracking. Bake from forty to sixty minutes. Serve with tomato or Hollandaise sauce poured around the fish.