mixed with beaten eggs.
Cover a buttered baking-dish with sliced raw potatoes, lay the
shad upon it, add enough stock or water to keep from burning and
bake. Serve with any preferred sauce.

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BAKED SHAD--IX

Stuff the fish with cracker crumbs, mixed with minced parsley,
capers, and lemon-juice, seasoning with salt and pepper, and adding
enough melted butter to make a smooth paste. Put the fish in a
buttered baking-pan, rub with butter, dredge with flour, and add
enough boiling water to keep from burning. Baste every ten minutes
with the gravy in the pan and melted butter, dredging lightly after
each basting with seasoned flour. Serve with Brown Sauce.

BAKED SHAD--X

Trim and clean a small shad, put it into a buttered baking-dish,
seasoning with salt, pepper, minced onion and half a cupful of
white wine. Add water or stock, if necessary, to keep from burning.
Cover with buttered paper and bake for half an hour. Prepare a
cupful of Allemande Sauce and add to it the liquid drained from
the fish and a little chopped cooked spinach. Strain over the fish
and serve.

SHAD BAKED IN MILK

Clean a large roe shad, saving the roe and removing the back-bone.
Soak stale bread in cold water and squeeze dry. Chop a large onion
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fine and fry in butter. Add the bread, and salt, pepper, parsley, and
sage to season. Cook thoroughly, take from the fire and add the yolks
of two eggs well beaten. Stuff the fish, sew up, rub with salt and
put in a buttered baking-pan with thin slices of salt pork or bacon
to cover the top. Fill the pan with sweet milk, leaving only the pork
exposed. Bake slowly, basting often. Take up the fish carefully,
strain the liquor, thicken with butter and flour, and serve separately.
Fry the roe in butter, cut in slices, and garnish the fish with it.

BAKED SHAD A LA VIRGINIA

Clean the fish and stuff with seasoned crumbs made very rich with
melted butter. Put in a baking-pan with enough boiling water to
keep it from burning, and bake until done, basting with melted
butter and the liquid in the pan. Take up the fish carefully and
keep warm. Thicken the gravy with a tablespoonful of flour browned
in butter, and mix smooth with cold water. Season with catsup,
lemon-juice, Sherry or Madeira. Serve the sauce separately.

BAKED SHAD A LA CAROLINA

Clean a large roe shad, leaving the head on,
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take out the backbone and stuff with the boiled roe chopped, six
chopped hard-boil