Recipe: Belgian Stuffed Shad

Season and stuff the shad with chopped Oysters and mushrooms well seasoned. Place in a well-buttered baking-dish; sprinkle with fine bread-crumbs, chopped onion and parsley. Put flakes of butter on top and pour in 1 cup of tomato-Sauce. Let bake until done. Baste often with the Sauce. Serve with celery SALAD with French Dressing

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)