No. 201 Baked Shad
Clean the shad; cut off the head; split it half way down the back; scrape inside clean. To make stuffing, cut 2 slices of baker’s bread; spread each with butter and sprinkle on pepper and salt, pounded sage; moisten it with hot water; fill the inside of the fish with this; tie a cord around it to keep stuffing in; dredge outside with flour; stick bits of butter all over outside; mix one teaspoonful each of salt and pepper over surface; then lay fish on muffin ring in dripping pan; put in 1 pint of water to taste with; if this is used up while baking, add more hot water; bake 1 hour in quick oven; baste often. When the fish is done there should be ½ pint of gravy in pan; if not, add more hot water; dredge in a full teaspoonful of flour with a bit of butter, a lemon sliced thin; stir this smooth, then pour in gravy-boat; lay slices of lemon over fish and serve with mashed potatoes.