Stuff the fish, sew up, rub with
butter, season with salt and pepper, dredge with flour, and bake
for an hour, basting often with melted butter and hot water. Serve
with Tomato Sauce.
STUFFED SHAD--II
Season a cupful of cracker crumbs with grated onion, minced capers
and parsley, add a heaping tablespoonful of butter, and salt and
pepper to season. Or, fry a small chopped onion in butter, add a
cupful of crumbs, season with salt, pepper and lemon-juice, take
from the fire and add the yolk of an egg beaten smooth with a little
milk. Stuff the cleaned shad and sew up. Cover the bottom of a
baking-dish with thin slices of salt pork, lay the fish upon it,
cover with more pork, add enough boiling water to keep from burning,
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and bake, basting frequently. For the sauce, melt half a cupful
of butter and add to it the juice of half a lemon and three
tablespoonfuls of Claret. Serve the sauce separately.
STUFFED SHAD--III
Prepare a shad as for boiling and stuff with seasoned crumbs, adding
the beaten yolk of an egg to bind. Fill the fish and sew up; put
into a baking-pan enough water or stock to keep from burning and
two tablespoonfuls of butter. Bake carefully, basting as required.
Take up the fish and add to the liquid enough stock to make the
required quantity of sauce.
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