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.
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, 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. Thicken with flour browned in butter, season with lemon-juice, catsup, and Sherry or Madeira. Pour around the fish and serve.
ROASTED SHAD
Marinate the cleaned fish for an hour in oil and lemon-juice, seasoning with salt, pepper, minced parsley, and thyme. Drain, wrap in oiled paper, fastening securely, and bake carefully. Take up the fish and serve with Ravigote Sauce.
TOASTED SHAD
Put into a baking-pan a tablespoonful of butter and lay a cleaned and split shad upon it, skin-side up. Place it under a gas flame until the skin is puffed and blistered. Turn out on a hot platter; season with salt and pepper, dot with butter, and serve garnished with lemon and parsley.