How to Cook Fish

by Myrtle Reed

STUFFED SHAD—I

Make a stuffing of two cupfuls of bread-crumbs, half a cupful of tomatoes, an onion chopped fine, half a cupful of melted butter, and salt and pepper to season. 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.