Five ounces of fresh butter; two tablespoonfuls of green parsley after it is washed and cut up fine; one teaspoonful of crushed celery seed; one tea-spoonful of grated nutmeg; one teaspoonful of salt; half a teaspoonful of pepper; three fresh eggs beaten separately; three ounces of stale bread without the crust, dipped in cold water, taken out quickly and squeezed out. Put the butter into a skillet, and when it is melted put in the parsley, celery, nutmeg, salt and pepper, then take the skillet off the fire. Beat the yolks and stir them in with the butter, then stir in the bread, then beat the whites to a stiff foam, and stir them in when you are ready to till the fish.
After the shad has been scaled and dressed, wash it in cold water and dry it off. Fill it with the stuffing, leaving room for it to swell, then sew it up with a small cord, sprinkle salt and pepper on it, and dredge it with flour. Have ready on the fire the fish pan with one tablespoonful of fresh butter and one of fresh lard in it, and when it is hot enough to brown lay in the fish, put it into the oven and bake it three quarters of an hour. Baste it often, and when it is lifted put a gill of hot water into the gravy and one teaspoonful of anchovy sauce and two tablespoonfuls of my tomato catsup. Let it boil a minute, stir it up from the bottom of the pan and pour it into a gravy dish. Cut the cord the fish was sewed with in short pieces with a pair of scissors and draw it out carefully.
A fresh shad weighing two and a half pounds is the best size for frying and makes a most delicious breakfast dish. After the fish has been scaled and split down the belly, dressed and washed in cold water, dry it off with a linen cloth, then salt and pepper it inside and out and dredge it with flour on both sides. Have ready on the fire a frying pan with one tablespoonful of fresh butter and one of lard in it, and when it is hot enough to brown lay in the fish whole, cover the pan and fry it slowly forty minutes. When it has cooked twenty minutes turn it, and when done lift it into a warm chafing-dish and put one teaspoonful of browned flour and one gill of hot water into the gravy and let it boil five minutes. Stir it up well from the bottom and then put in three tablespoonfuls of my tomato catsup and pour it into the gravy dish.
Is prepared in the same manner as in the preceding receipt, but it must be broiled forty minutes, it being a thicker fish, and it is best served with drawn butter that has three tablespoonfuls of my tomato catsup in it.