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.

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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.

PLANKED SHAD--I

Prepare the fish as for boiling, butter the plank, and tack the
fish upon it, skin-side down. Season the fish with salt, pepper,
and butter and bake in the oven. Serve on the plank.

PLANKED SHAD--II

Split the shad as for broiling and tack it on a buttered fish plank,
skin-side down. Rub with melted butter and cook under a gas flame or
in the oven. Season with salt, pepper, and melted butter, surround
with a border of mashed potatoes, garnish with lemon and parsley
and serve on the plank.

PLANKED SHAD--III

Tack the split fish on a buttered board, flesh-side up. Put into
the oven and bake until brown, basting with melted butter seasoned
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with walnut catsup. Serve with a garnish of pickled walnuts.

PLANKED SHAD--IV

Tack a large split shad skin-side down on a buttered plank. Spread
with butter, season with salt and pepper, and pour over a tablespoonful
of walnut catsup or white wine. Cook under a gas flame, sprinkle
with minced parsley, and serve with any preferred sauce.

PANNED SHAD

Split the fish down the back, remove the backbone, and put into
a buttered baking-pan, flesh-side up. Rub with butter, sprinkle
with salt and pepper, and bake in the oven. Garnish with lemon
and parsley and serve with any preferred sauce.

STEWED SHAD

Prepare and clean a small shad and soak it for two or three hours
in a marinade of oil and lemon-juice seasoned with onion and parsley.
Put it in a buttered stewpan wi