Matelote of Codfish

Remove the head and bones of a fish, fill the insides with stufifings made from
half a pint of oysters, one pint of breadcrumbs, a little pepper, a little salt, two tablespoonfuls
of butter, one egg, half an onion and half a tablespoonful of chopped
parsley. Take six slices of bacon, put three on the bottom and three on the top of
the fish and bake for an hour, basting with butter and gravy made from the bones
boiled in water.