Ingredients:

1 ts Salt
1 Carrot, thinly sliced
White pepper
1 Rib celery, thinly sliced
6 lb Fish, dressed
3/4 ts Dried marjoram
1 Stuffing recipe
1 Bay leaf
1 1/2 c White wine
1 Lemon, sliced very thin
4 tb Butter, melted
2 Shallots, thinly sliced
--------- CELERY STUFFING ---------
3/4 c (4 ribs)
1/2 c Bread crumbs
Chopped celery
Salt and fresh black pepper
1/2 Chopped onions
1/4 ts Savory
4 tb Butter
1/4 c Chopped celery tops
--------- FENNEL / TARRAGON STUFFING ---------
2 tb Chopped parsley
1/2 ts Fennel seed
2 tb Chopped fresh tarragon
Salt and fresh pepper
6 tb Butter, melted
1 1/2 c Roughly torn fresh
Bread crumbs

Method:

Marjoram goes well with fish, and here's a recipe that uses it both in and on the fish.
Neither lake trout nor salmon need be scaled, but do scale the pike.
A whole baked fish on a garnished platter always looks good to guests.
Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening.
Place in a buttered pan and lay lemon slices along its length.
Stick a toothpick in each slice.
Add the vegetables, marjoram, bay leaf, and white wine and bake, uncovered, for about 35 minutes in a 400 degree oven, basting first with the melted butter and then with the liquid in the pan.
CELERY STUFFING Saute the chopped celery and onions in butter in a small skillet for 15 minutes, until tender but still with a little bite.
Add the chopped celery tops and the bread crumbs.
Season to taste with salt, pepper, and savory.
Makes 1 cup.
FENNEL SEED AND TARRAGON STUFFING Mix all ingredients together and stuff fish.