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To Bake Shad

-H. M. Kinsley, Chicago.

Split the shad down the back, wash, and salt well, wipe well with a cloth, rub inside and out with a small quantity of cayenne pepper. Prepare a dressing of bread crumbs, seasoned with pepper, salt, thyme, celery seed, some chopped onions, and a spoonful of butter. Tie the fish well in order to keep in the stuffing, place in a baking pan with water enough to bake it, and a large spoonful of butter. Dust a little flour over the fish. Baste well while cooking Cook slowly until well done.