How to Cook Fish

by Myrtle Reed

BAKED SHAD—II

Clean a large fish and stuff with seasoned crumbs mixed with minced parsley, adding enough melted butter to make a smooth paste. Score one side of the fish deeply and lay a small strip of salt pork in each gash. Put the fish in a buttered baking-dish, sprinkle with salt, pepper, and flour, and add enough boiling water to keep from burning. Baste as required with the drippings, adding more boiling water if necessary. Serve with Hollandaise Sauce or Drawn-Butter Sauce to which the mashed roe has been added.