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BAKED SHAD
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Many people are of the opinion that the very best
method of cooking a shad is to bake it. Stuff it
with bread crumbs, salt, pepper, butter and
parsley, and mix this up with the beaten yolk of
egg; fill the fish with it, and sew it up or
fasten a string around it.
Pour over it a little water and some butter, and
bake as you would a fowl. A shad will require
from an hour to an hour and a quarter to bake.
Garnish with slices of lemon, water cress, etc.
Dressing for Baked Shad.Boil up the gravy in
which the shad was baked, put in a large
tablespoonful of catsup, a tablespoonful of
brown flour which has been wet with cold water,
the juice of a lemon, and a glass of sherry or
Madeira wine. Serve in a sauce boat.
TO COOK A SHAD ROE.
Drop into boiling water and cook gently for
twenty minutes; then take from the fire and
drain. Butter a tin plate and lay the drained
roe upon it. Dredge well with salt and pepper
and spread soft butter over it; then dredge
thickly with flour. Cook in the oven for half
an hour, basting frequently with salt, pepper,
flour, butter and water.
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