Baked Shad
Clean, wash and wipe the fish, which should be a large one. Make a stuffing of grated bread crumbs steeped in sweet milk, butter, salt, pepper and sweet herbs, moistened with a beaten egg. Stuff the shad and sew it up. Lay it in the baking pan, with a cupful of water to keep it from burning and bake an hour, basting with butter and water until it is tender throughout and well browned. Take it up, put in a hot dish and cover tightly, while you boil up the gravy, with a tablespoonful of catsup, a tablespoonful of browned flour, which has been wet with cold water, the juice of a lemon, and, if you like, a glass of sherry or Madeira. Garnish with sliced lemon, and water cresses. You may pour the gravy around the fish or serve in a sauce boat.