TO BAKE A SHAD.
Shad should be fat. Clean it well, take out the inside and the gills. Score and salt the fish, make a dressing of bread, butter, pepper, salt, parsley, thyme and sweet marjoram; fill the fish with this; tie it up and put it in a pan with some water: dredge the fish with flour, let it cook slowly, baste it often; when nearly done, add some mushroom catsup to the gravy; season to your taste with pepper and salt. Take it up very carefully: bake half an hour.