Clean the fish and take out the roes. Stuff with the forcemeat and sew up the opening. Put them with the roes into a fireproof dish. Add the butter or dripping, dredge with flour, sprinkle well with salt and pepper and bake for 30–40 min., basting occasionally.
Serve with parsley sauce, or melted butter to which a little lemon juice has been added, and finely-chopped parsley.