Drain, wipe dry, sprinkle with pepper,
and broil on a buttered gridiron, skin side up. Serve with plenty
of melted butter.
FRIED SHAD--I
Prepare and clean the fish and cut into suitable pieces for serving.
Roll in seasoned flour and saute in hot fat. Serve with any preferred
sauce.
FRIED SHAD--II
Clean, split, and take out the backbone, cut into strips, season
to taste, and fry in hot lard until brown. Serve with any preferred
sauce.
[Page 323]
BONED FRIED SHAD
Remove the head and tail, then take out the back and side bones.
Cut into convenient pieces for serving, season with salt and pepper,
dip in egg and crumbs, and fry in deep fat. Serve with any preferred
sauce.
SHAD CUTLETS
Cut the cleaned fish into convenient pieces for serving, dip into
egg and crumbs and fry in fat to cover. Serve on a bed of spinach
and garnish with hard-boiled eggs.
BOILED SHAD
Boil the fish in salted and acidulated water or in court-bouillon.
Drain carefully, garnish with lemon and parsley and serve with
Maitre d'Hotel or Hollandaise Sauce.
BOILED SHAD WITH EGG SAUCE
Sew the cleaned fish in mosquito netting, and boil slowly in salted
and acidulated water. Drain, remove the netting, and serve with
Egg Sauce.
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