Baked Shad.
Clean, wash, and wipe a large shad. Stuff with a dressing of bread-crumbs, butter, salt, and pepper, wet with milk, and sew up carefully with fine cotton. Lay in the dripping-pan; pour over it a cupful of hot water, and bake one hour, covered, except when you are basting it with butter and water. Put into a hot dish, and keep warm, while you add to the gravy a teaspoonful of anchovy sauce, the juice of a lemon, a tablespoonful of browned flour, wet up with cold water, and pepper. Boil up well, and serve in a boat. Garnish the fish with sliced lemon, and pass the cress-salad with it.