Skin the slack side of the fish and lay in a baking pan. Brush with
beaten egg, sprinkle with bread crumbs and pour over them some melted
butter. Cover the fish with a layer of thin slices of pork or bacon.
Add one-half pint of water and bake half an hour. To make the sauce,
take the liquor from the baking pan, add to it salt, pepper, cayenne,
the juice of one lime, a wine glass of sherry, a tablespoonful of
mushroom or walnut catsup, and a piece of butter the size of an egg
with a little flour rubbed into it. Allow it to boil once and pour
over the fish.