Add the bread, and salt, pepper, parsley, and
sage to season. Cook thoroughly, take from the fire and add the yolks
of two eggs well beaten. Stuff the fish, sew up, rub with salt and
put in a buttered baking-pan with thin slices of salt pork or bacon
to cover the top. Fill the pan with sweet milk, leaving only the pork
exposed. Bake slowly, basting often. Take up the fish carefully,
strain the liquor, thicken with butter and flour, and serve separately.
Fry the roe in butter, cut in slices, and garnish the fish with it.
BAKED SHAD A LA VIRGINIA
Clean the fish and stuff with seasoned crumbs made very rich with
melted butter. Put in a baking-pan with enough boiling water to
keep it from burning, and bake until done, basting with melted
butter and the liquid in the pan. Take up the fish carefully and
keep warm. Thicken the gravy with a tablespoonful of flour browned
in butter, and mix smooth with cold water. Season with catsup,
lemon-juice, Sherry or Madeira. Serve the sauce separately.
BAKED SHAD A LA CAROLINA
Clean a large roe shad, leaving the head on,
[Page 331]
take out the backbone and stuff with the boiled roe chopped, six
chopped hard-boiled eggs, half a cupful of bread-crumbs, a chopped
onion, a tablespoonful of butter, and salt, pepper, and minced
parsley to season.
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