Baked Haddock with Oyster Stuffing

Remove skin, head, and tail from a four−pound haddock. Bone, leaving in large bones near
head, to keep fillets in shape of the original fish. Sprinkle with salt, and brush over with
lemon
juice. Lay one fillet on greased fish−sheet in a dripping−pan, cover thickly with oysters,
cleaned
and dipped in buttered cracker crumbs seasoned with salt and pepper. Cover oysters with
other fillet, brush with egg slightly beaten, cover with buttered crumbs, and bake fifty minutes
in
a moderate oven. Serve with Hollandaise Sauce I. Allow one pint oysters and one cup cracker
crumbs.