Bake a plump shad in a "covered roaster "for half an hour in a steady oven, having just water enough under the grating to prevent burning. Lift the cover and rub the fish with a mixture of butter and lemon-juice, pepper and salt; cover again and cook until it is done, allowing from the time it goes into the oven fifteen minutes per pound.

Now lay the fish upon a hot dish and pour over it a sauce made by thickening a cupful of good veal stock with a brown roux, adding this by degrees to the beaten yolks of two eggs with a dash of lemon-juice. Set the dish containing the sauce in boiling water for three minutes, but it must not cook. As soon as it is poured over the fish, serve.