1 (3 to 4 lb.) fish, dressed, minus bone, head and scales
1 1/2 tsp. salt
4 tbsp. bacon drippings
3 tbsp. butter or fortified butter
2 1/2 c. day old bread crumbs, cut in 1/2 inch cubes
3 tbsp. milk or water
1/2 c. chopped celery
2 tbsp. chopped parsley
1/4 c. chopped onion
1/2 tsp. salt
1/4 tsp. poultry seasoning
1 tbsp. lemon juice

Melt 3 tablespoons butter in skillet, add 1/4 cup onion and 1/2 cup celery. Saute until tender. Turn oven to 350 degrees F. Mix 2 1/2 cup bread crumbs, 2 tablespoon parsley, 1 tablespoon lemon juice, 1/2 teaspoon salt, poultry seasoning, 3 tablespoon milk and cooked vegetables together. Wash and dry fish; sprinkle with 1 1/2 teaspoons salt. Fill with stuffing and fasten together with skewers. Lace with heavy white thread or string. Place in a baking pan; brush with 4 tablespoons bacon drippings and bake in moderate oven (350 degrees F.) 40 to 60 minutes. Remove skewers and thread and place fish on a warm platter. Garnish with lemon wedges or slices. Sprinkle with paprika if desired. Serves 5 to 6.