Stuff the fish with seasoned crumbs and season with pepper and salt. Pour over two cupfuls of Sherry and a tablespoonful of mushroom catsup. Add two cupfuls of beef stock, cover with parchment paper, and bake, basting often. When nearly done, sprinkle with bread-crumbs and dot with butter, and bake until brown. Take out the fish carefully. Add two tablespoonfuls of butter and the juice of half a lemon, bring to the boil, pour over the fish, and serve.
"I Love Cooking, and All Things Fish"