ed eggs, half a cupful of bread-crumbs, a chopped
onion, a tablespoonful of butter, and salt, pepper, and minced
parsley to season. Stuff the fish, sew up and put in a buttered
baking-pan, adding enough hot water to keep from burning, three or
four slices of bacon, and salt and pepper to season. Baste often
and serve with Tartar Sauce.

BAKED SHAD WITH FINE HERBS

Sprinkle a buttered baking-dish with chopped onion and parsley,
lay the prepared fish upon it and sprinkle with onion and parsley,
seasoning with salt, pepper, and dots of butter. Add half a cupful
of white wine and a cupful of white stock. Cover with a buttered
paper and bake in a moderate oven. Take up the fish carefully and
thicken the gravy with flour cooked in butter. Pour the sauce over
the fish, sprinkle with crumbs, dot with butter, and brown in the
oven. Squeeze the juice of a lemon over and serve.

BAKED SHAD STUFFED WITH OYSTERS

Rub a large cleaned fish with salt inside and out. Stuff with oysters
and seasoned crumbs made very rich with melted butter, and bake,
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basting with melted butter and hot water. Thicken the gravy with flour
browned in butter, adding a little hot water or stock if necessary,
season with lemon-juice and catsup and serve the sauce separately.

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.

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,
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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,