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Baked Shad

Pare and scale a small shad, place it on a well buttered deep baking-dish and season with one pinch of salt and one half pinch of pepper, adding two finely-chopped shallots and one-half wineglassful of white wine. Cover the whole with a piece of buttered paper and cook in a moderate oven for twenty-five minutes. When done, pour the liquor into a saucepan, add one-half pint of German sauce, a pinch of finely-chopped chervil and a small quantity of spinach: cook for three minutes longer, pour a little of it through a strainer over the fish and serve the balance in a sauceboat. Baked Shad, American Style Clean a shad by drawing the entrails through the gills and wash and dry it. Prepare a stuffing with breadcrumbs, salt, pepper and butter, moisten with egg to bind and stuff the fish with it; place it in a baking-dish over slices of uncooked potatoes, pour in sufficient fish broth to moisten, cover with buttered paper and bake. Serve with a quantity of rich sauce or thickened stock in a sauceboat.