Add also two tablespoonfuls
of white wine, a blade of mace, half a dozen peppercorns, two cloves,
and a bay-leaf. Simmer slowly until the fish is done, drain, and
serve with a Drawn-Butter Sauce, using the strained cooking liquor
for liquid.
BOILED SALT SHAD
Soak the fish all day in warm water, changing the water frequently,
wipe off the salt, and plunge into ice-water for an hour. Put into
a fish-kettle with boiling water to cover, and simmer until done.
Season with pepper and serve with plenty of melted butter.
BAKED SHAD--I
Bake a shad in a buttered baking-pan, adding enough boiling water
to keep from burning. Baste while baking with melted butter and
lemon-juice, seasoning with pepper and salt. Cook together a
tablespoonful each of butter and flour until brown. Add slowly a
cupful of stock and cook until thick, stirring constantly. Take
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from the fire and add the yolks of two eggs beaten with the juice
of half a lemon. Pour over the fish and serve.
BAKED SHAD--II
Clean a large fish and stuff with seasoned crumbs mixed with minced
parsley, adding enough melted butter to make a smooth paste. Score
one side of the fish deeply and lay a small strip of salt pork in
each gash. Put the fish in a buttered baking-dish, sprinkle with
salt, pepper, and flour, and add enough boiling water to keep from
burning.
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