Filled Fish

• 3 lb. fish
• Pepper
• 1 onion, juice or cut fine
• ½

Clean the fish thoroughly, remove the skin without breaking, and the flesh by scraping it from the bones. Begin at the neck. With care, the backbone may be removed with all of the small bones attached. Chop the flesh fine. Mix these ingredients well. Wash fish-skin, and fill with the mixture. Sew up with coarse thread; shape, and place in gently boiling vegetable stock, as other