To Bake a Rock Fish.

Rub the fish with salt, black pepper, and a dust of cayenne, inside and
out; prepare a stuffing of bread and butter, seasoned with pepper, salt,
parsley and thyme; mix an egg in it, fill the fish with this, and sew it
up or tie a string round it; put it in a deep pan, or oval oven and bake
it as you would a fowl. To a large fish add half a pint of water; you
can add more for the gravy if necessary; dust flour over and baste it
with butter. Any other fresh fish can be baked in the same way. A large
one will bake slowly in an hour and a half, small ones in half an hour.


To Stew a Rock Fish.

Rub the fish with salt and pepper, and a little cayenne on the inside;
put it in an oval stew-pan. To a fish that weighs six pounds, put a pint
of water; when it is about half done; season it well with salt and
pepper, and a little mace or cloves; rub a quarter of a pound of butter
in a half a tea-cup of flour, with a little parsley and thyme; stir this
in with a pint of oysters. Serve it with the gravy in the dish. A large
fish should be allowed an hour, small ones half an hour.


To Broil Shad.

Soak a salt shad a day or night previous to cooking, it is best to drain
an hour before you put it to the fire; if it hangs long exposed to the
air, it loses its flavor: grease the gridiron to keep it from sticking;
have good coals, and put the inside down first. Fresh shad is better to