Baked Shad
Open the shad down the back, wash well and salt it; wipe dry and rub inside and out with a little cayenne pepper. Prepare a stuffing of bread, seasoned with pepper, salt, thyme, or parsley, celery-seed, a little chopped onion, piece of butter, size of a walnut.
Tie up the fish and put in a baking pan with one pint water (to a good sized fish) and butter, size of a hen's egg. Sprinkle with flour, baste well and bake slowly an hour and a half.--Mrs. J.H.F.