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Baked Shad

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

April, 1859

Procure a large, fine shad - clean it thoroughly, then fill it with the same kind of stuffing used for fowles. Tie a string round it in order to keep it together, put it in your bake-pan, and baste it with butter, pepper and salt. When well cooked (it will require about twenty minutes to bake), untie the string, and serve it upon a fish dish, with melted butter poured over it.

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