Make a cut in the shape of an S down the back of a cleaned and washed grouper and stuff with allspice, thyme, clove and bay leaf, finely chopped. Rub inside and out with pepper and salt. Make a good stuffing with 1 dozen oysters, 1 cup stale bread (wet and squeezed dry), 1 large onion (finely chopped), teaspoon salt and a little pepper. Mix well and fry with 1 tablespoon butter. Stuff the fish cavity and sew up with soft string. Rub thoroughly with lard and put in oven. Pour 1 cup of water over fish and bake thoroughly. Put fish on platter, garnish with shrimp, blanched oysters and crawfish. Pour Chambord sauce over fish and heat in oven for a few minutes before serving.
Published 1933 in the Fishes and Fishing in Louisiana.