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1 Snook, cleaned and dressed
Sauce
2 cups V-8 juice
1 cup finely chopped Celery
1 Tablespoon finely chopped Olives and Pimentos
2 Tablespoons fine chopped dill Pickle
2 Tablespoons fine chopped sweet Onion
2 Tablespoons French's Worcestershire sauce
2 Tablespoons hot Picante Sauce or 1 Tablespoon Hot Sauce
1 piece breakfast Bacon
1 (3-inches long and 1-inch diameter) smoked Sausage*
Slowly fry the bacon and sausage together. When done, finely chop and combine it with the other ingredients. Bring all to a boil, and simmer one hour.
Scrape and wash the fish thoroughly inside the stomach cavity. Drain in refrigerator for 20 minutes. Cut, across and down to the backbone, three slits to make four equal serving portions on top half. Place the fish on buttered foil in a two-inch or more deep baking vessel, and bake until done, but not dried out, approximately 10 minutes per pound at a preheated temperature of 350°.
When done, pour the sauce over the fish and place under broiler heat for 5 minutes. The slits should allow the four portions to be easily removed with a spatula. The backbone can then be removed and the lower half of the fish served as needed.
Note: If not using a whole fish, this sauce may also be used on thick fillets.
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