Miss Parloa's kitchen companion

After cutting the shad only enough to take out the roe, and then removing the roe, wash the fish, and fill the body with a dressing made by mixing thoroughly the following-named ingredients : a cupful of cracker crumbs, a teaspoonful of salt, a quarter of a teaspoonful of pepper, two table-spoonfuls of butter, one teaspoonful of chopped parsley, one table-spoonful of capers, one table-spoonful of lemon juice, and two-thirds of a cupful of cold water. After using this dressing, fasten the opening in the fish with a skewer, and dredge generously with salt. Place the shad on a tin sheet that will fit loosely in a large dripping-pan, and after putting this sheet into the pan, rub soft butter over the shad, and dredge thickly with flour. Pour into the pan just enough boiling water to cover the bottom, and then bake the fish in a hot oven for three-quarters of an hour. Baste every ten minutes with the gravy in the pan and a little butter, and dredge lightly each time with salt, pepper, and flour. When the fish is done, slip it upon a warm dish, and pour brown sauce around it. Or, if you prefer, have the sauce in a separate dish. Serve the roe on a small platter, giving a portion to each person with the fish. Or, the roe may be saved for a breakfast dish, This is the way to cook it : Drop into boiling water, and cook gently for twenty minutes ; then take from the fire, and drain. Butter a tin plate, and lay the drained roe upon it. Dredge well with salt and pepper, and spread soft butter over it; then dredge thickly with flour. Cook in the oven for half an hour, basting frequently with salt, pepper, flour, butter, and water. Brown sauce is made in this manner : Into a saucepan put a pint of water, a slice of onion, a slice of carrot, a sprig of parsley, a bay leaf, and a table-spoonful of beef extract. Cook for five minutes ; then add two large table-spoonfuls of arrowroot mixed with one-third of a cupful of cold water. Season with salt and pepper, and simmer for ten minutes ; then add a table-spoonful of butter, and, as soon as it is melted, strain the sauce. A pint of clear soup may be substituted for the water and beef extract. Sheep's-head, white-fish, bass, bluefish, haddock, etc., all may be stuffed and baked the same as shad. * Broiled Shad. Have the shad split the entire length. Cut off the fins, and scrape the fish carefully, to be sure that there are no scales left on. Wash quickly in cold water, and then wipe dry. Rub the bars of a double-broiler lightly with butter, and then place the fish in it. Dredge with salt, pepper, and flour. Place over a clear but not fierce fire, having the inside turned to the fire at first. Watch carefully, and turn frequently to prevent burning. A large, thick shad will require twenty-five minutes' cooking. On taking the broiler from the fire, let it rest on a dish. Slip a knife between the bars and the fish, and when one side is loosened, turn the broiler over, and free the other side. Now raise the broiler with the skin side of the fish up. Place a warm platter upside down over this, and turn broiler and dish simultaneously.