Baked Shad Recipe 1

Instructions

1. Clean and scale a medium-sized shad.
2. Cut off the head and tail, cut open sufficiently to take out the entrails.
3. Wash in cold water and dry on a towel.
4. Fill the opening with a dressing made of 2 cups of bread crumbs, the beaten yolk of 1 egg, a tablespoon of melted butter, a teaspoon of lemon juice, a few drops of onion juice, or a spoonful of finely minced onion, a tablespoon of finely powdered sweet herbs, 2 or 3 crushed cloves, a half teaspoon of salt, pepper, and a dash of Worcestershire sauce.
5. Sew up the opening, lay the fish on the buttered sheet.
6. Score the fish and put a slice of salt pork in each gash.
7. Dredge lightly with flour, dust with salt and pepper, put it in the baking-pan, pour a cup of water in the pan, and bake in a hot oven, fifteen minutes for each pound of fish.
8. When done, lift the tin from the pan and slide the fish carefully on to a hot platter.
9. Garnish with a border of potato balls and slices of lemon, and serve with a Hollandaise or sauce piquante.