Boil roe in 2 cups water to which 2 tablespoons vinegar have been added.
Remove skin and mash roe.
Cook the onion and butter slowly, and add to the roe; add beaten eggs and bread crumbs.
Salt and pepper to taste.
Put the stuffing into the shad and truss.
Bake thirty or forty minutes in 2 cups of water to which has been added the lemon juice and Worcestershire sauce.