drippings, adding more boiling
water if necessary. Serve with Hollandaise Sauce or Drawn-Butter
Sauce to which the mashed roe has been added.

BAKED SHAD--III

Stuff a fish with seasoned crumbs made smooth with melted butter.
Season the fish with salt and pepper and cover with thin slices of
breakfast bacon. Bake until well done, basting with melted butter
and hot water. Add a teaspoonful each of lemon-juice and anchovy
essence to the gravy remaining in the pan and thicken with flour
browned in butter. Serve the sauce separately.

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BAKED SHAD--IV

Stuff a large fish with seasoned crumbs, adding chopped onion and
melted butter to taste. Sew up the fish and put into a buttered
baking-pan with a cupful of salted boiling water and two tablespoonfuls
of butter. Dredge with flour, and bake, basting with the drippings. Take
up the fish carefully and thicken the gravy with two tablespoonfuls of
flour browned in butter and made smooth with a little cold water. Add
a cupful of stock or water, the juice of a lemon, and Worcestershire
Sauce and kitchen bouquet to season. Strain through a sieve and
serve with the fish.

BAKED SHAD--V

Stuff the cleaned fish with seasoned crumbs made very rich with
melted butter. Wrap in a large sheet of buttered paper, fastening
it securely, and bake in a moderate oven. Remove the paper carefully
and serve with any preferred sauce.

BAKED SHAD--VI

Leave the head on. Make a stuffing of bread-crumbs, cold ham or
bacon minced fine, sweet marjoram, pepper, salt, mace or ground
cloves and a raw egg, or two if necessary, to bind. Put the fish
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into a deep buttered baking-pan fastening its tail in its mouth;
put into the pan enough water to cover, add half a cupful of Port
or Claret, and a tablespoonful of butter rolled in flour. Baste
frequently with the gravy and bake until done. Pour the gravy over
and serve.

BAKED SHAD--VII

Prepare a stuffing of two cupfuls of bread-crumbs, the beaten yolk
of an egg, a tablespoonful of powdered sweet herbs, a tablespoonful
of chopped onion, a teaspoonful of lemon-juice and salt, pepper,
Worcestershire and powdered cloves to season. Stuff and sew up a
prepared shad, lay on a buttered baking-pan, cover with slices
of salt pork, dredge with flour, season with salt and pepper and
bake, basting with hot water and melted butter as required. Serve
with Hollandaise Sauce.

BAKED SHAD--VIII

Clean a shad and stuff with seasoned crumbs