When
smooth and thick, season with salt and Tabasco Sauce; pour over
the sardines and serve. Garnish with lemon and parsley.
[Page 321]
NINETY-FIVE WAYS TO COOK SHAD
BROILED SHAD--I
Prepare and clean the fish, split, and remove the backbone. Season
with salt and pepper, dip in oil, broil carefully, and serve with
Maitre d'Hotel Sauce.
BROILED SHAD--II
Marinate the prepared fish for an hour in olive-oil, seasoned with
salt, pepper, minced onion, and parsley. Drain and broil, basting
with the oil as required. Serve with Maitre d'Hotel Sauce. The
onion and parsley may be omitted from the seasoning.
BROILED SHAD--III
Clean the shad, split, remove the backbone and marinate for an
hour in oil and lemon-juice, seasoning with salt and pepper. Drain,
sprinkle with crumbs, and broil carefully. Serve with Fine Herbs
Sauce.
[Page 322]
BROILED SHAD--IV
Prepare, clean, and split the fish. Put on a platter skin side down
and sprinkle with sugar, pepper, and salt. Let stand over night,
broil, and serve with melted butter.
BROILED SHAD--V
Clean, split, season with salt and pepper, broil on a buttered gridiron,
and serve with plenty of melted butter.
BROILED SALT SHAD
Soak for twelve hours in tepid water, drain and put into ice-cold
water for half an hour.
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