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Shad, Stuffed and Broiled

Scale a shad weighing about two pounds, empty and clean it carefully, opening it as little as possible in doing so. Fill it with veal or oyster forcemeat; sew up the body of the fish with soft cotton that the forcemeat may not escape. Wrap it in a sheet of paper that has been dipped in oil, and broil over a clear, gentle fire. Serve with caper sauce or with oil and vinegar. Time to broil, about an hour.