Directions 

Wash the flesh with vinegar and let it stand for fifteen minutes. 

Mix bread crumbs, sugar, onions mushrooms and carrots together with a cup of water or white wine and stuff the fish. Brush the fish all over with a stirred egg, cover it thickly with bread crumbs and a few lumps of butter.  Then bake for an hour in a moderate oven, basting occasionally.

When the fish is done, place it on a heated platter and garnish with slices of lemon. Add enough water to the gravy in the pan to make a half pint. Thicken with a tablespoonful of flour rubbed into 1 tablespoon of butter. Cook for a moment to thicken, strain, add the juice of a lemon, and pepper and salt to taste and pour over the fish.