BOILED ROE SHAD
Clean the fish and do not break the roe. Sprinkle with salt and
pepper, wrap in separate squares of mosquito netting, tie firmly and
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put into a fish-kettle, side by side. Cover with salted water and
simmer until done. Drain, remove the cloth carefully, and serve with
Egg or Hollandaise Sauce.
BOILED SHAD WITH HOLLANDAISE SAUCE
Cook the prepared fish slowly in salted and acidulated water, drain,
and serve with Hollandaise Sauce.
SHAD IN COURT-BOUILLON
Put the prepared and cleaned fish on a perforated sheet in a
fish-kettle. Add two tablespoonfuls of butter, two sliced onions,
and salt, pepper, mace, and parsley to season. Add enough Claret
to cover and simmer slowly until done. Drain, strain the liquid
and thicken with flour cooked in butter. Take from the fire, add
two tablespoonfuls of butter, the juice of half a lemon, and red
pepper to season. Pour over the fish and serve.
COLD BOILED SHAD
Boil a cleaned shad in salted and acidulated water or in court-bouillon.
Serve very cold with Tartar Sauce.
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BOILED SHAD A LA VIRGINIA
Chop together an onion, a carrot, and a stalk of celery. Fry in
butter. Cover a prepared shad with boiling salted and acidulated
water, and add the cooked vegetables to it.
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