4 lb. red snapper dressed
salt
pepper
dry mustard
shortening
flour
1 cup minced onion
3 Tbsp. bacon fat
4 cups chopped tomatoes
2 Tbsp. minced parsley
1/2 tsp. sugar and pepper
salt

Have a 4 lb. red snapper dressed. Rub it inside and out with salt, pepper and a bit of dry mustard. Place fish in a well greased baking dish; brush with melted shortening, dust lightly with flour and bake in a 375′ oven for 15 minutes, then cut heat back to 350′. In the mean time, make a sauce by lightly frying 1 cup of minced onion in 3 Tbsp. bacon fat; add 4 cups of chopped tomatoes, either fresh or well drained canned ones. Add 2 Tbsp. minced parsley, 1/2 tsp. sugar and pepper and salt to taste. Simmer for 5 minutes and hour over the fish. Return to oven and bake for 40 minutes. Add a little needed boiling water to the sauce when basting, perhaps three times during baking time.