Thicken with flour browned in butter,
season with lemon-juice, catsup, and Sherry or Madeira. Pour around
the fish and serve.
ROASTED SHAD
Marinate the cleaned fish for an hour in oil and lemon-juice, seasoning
with salt, pepper, minced parsley, and thyme. Drain, wrap in oiled
paper, fastening securely, and bake carefully. Take up the fish
and serve with Ravigote Sauce.
[Page 334]
TOASTED SHAD
Put into a baking-pan a tablespoonful of butter and lay a cleaned
and split shad upon it, skin-side up. Place it under a gas flame
until the skin is puffed and blistered. Turn out on a hot platter;
season with salt and pepper, dot with butter, and serve garnished
with lemon and parsley.
PLANKED SHAD--I
Prepare the fish as for boiling, butter the plank, and tack the
fish upon it, skin-side down. Season the fish with salt, pepper,
and butter and bake in the oven. Serve on the plank.
PLANKED SHAD--II
Split the shad as for broiling and tack it on a buttered fish plank,
skin-side down. Rub with melted butter and cook under a gas flame or
in the oven. Season with salt, pepper, and melted butter, surround
with a border of mashed potatoes, garnish with lemon and parsley
and serve on the plank.
PLANKED SHAD--III
Tack the split fish on a buttered board, flesh-side up.
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