Baked Shad Recipe 1

Clean and scale a medium-sized shad. Cut off the head and tail, cut open sufficiently to take out the entrails. Wash in cold water and dry on a towel. Fill the opening with a dressing made of 2 cups of bread crumbs, the beaten yolk of 1 egg, a tablespoonful of melted butter, a teaspoonful of lemon juice, a few drops of onion juice, or a spoonful of finely minced onion, a tablespoonful of finely powdered sweet herbs, 2 or 3 crushed cloves, a half teaspoonful of salt, pepper, and a dash of Worcestershire sauce. 

Sew up the opening, lay the fish on the buttered sheet. Score the fish and put a slice of salt pork in each gash. Dredge lightly with flour, dust with salt and pepper, put it in the baking-pan, pour a cupful of water in the pan, and bake in a hot oven, fifteen minutes for each pound of fish. When done, lift the tin from the pan and slide the fish carefully on to a hot platter. Garnish with a border of potato balls and slices of lemon, and serve with a Hollandaise or sauce piquante.