Many people are of the opinion that the very best method of cooking a SHAD is to bake it. Stuff it with bread crumbs, salt, pepper, butter and parsley, and mix this up with the beaten yolk of egg; fill the FISH with it, and sew it up or fasten a string around it. Pour over it a little water and some butter, and bake as you would a fowl. A SHAD will require from an hour to an hour and a quarter to bake. Garnish with slices of lemon, water cress, etc.
Dressing for Baked SHAD.—Boil up the gravy in which the SHAD was baked, put in a large tablespoonful of catsup, a tablespoonful of brown flour which has been wet with cold water, the juice of a lemon, and a glass of sherry or Madeira wine. Serve in a Sauce boat.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)