Baked Grouper Chambord

1 Grouper, 3-lb
12 Crawfish, boiled
24 Oysters
2 Onions, large
24 Shrimp, boiled
2 tb Butter
2 Tomatoes, large
1 c Bread, stale
1/2 cn Mushrooms
2 Thyme, sprigs
2 Parsley, sprigs
2 Bay leaves
6 Allspice
3 Cloves
Salt & pepper to taste

Make a cut in the shape of an 'S' down the back of a cleaned and washed grouper and stuff this with allspice, thyme. clove and bay leaf chopped fine. Rub inside and out with pepper and salt. Make a good stuffing with 1 doz. oysters, 1 C stale bread wet and squeezed dry, 1 Lg onion fine-chopped, 1/2 tsp salt and a little pepper. Mix well and fry with 1 Tbsp butter. Stuff the fish cavity and sew up with soft string. Rub thoroughly with lard & put in oven. Pour over immediately a cup of warm water and let fish bake well. Put fish on platter, garnish w/shrimp, blanched oysters and crawfish. Pour over Sauce Chambord. Heat in oven a last, short time before serving.

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