Put into
the oven and bake until brown, basting with melted butter seasoned
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with walnut catsup. Serve with a garnish of pickled walnuts.
PLANKED SHAD--IV
Tack a large split shad skin-side down on a buttered plank. Spread
with butter, season with salt and pepper, and pour over a tablespoonful
of walnut catsup or white wine. Cook under a gas flame, sprinkle
with minced parsley, and serve with any preferred sauce.
PANNED SHAD
Split the fish down the back, remove the backbone, and put into
a buttered baking-pan, flesh-side up. Rub with butter, sprinkle
with salt and pepper, and bake in the oven. Garnish with lemon
and parsley and serve with any preferred sauce.
STEWED SHAD
Prepare and clean a small shad and soak it for two or three hours
in a marinade of oil and lemon-juice seasoned with onion and parsley.
Put it in a buttered stewpan with half a wineglassful of white wine,
three tablespoonfuls of mushroom liquor, four sprigs of parsley,
a sprig of celery, a bay-leaf, a sprig of thyme, and two cloves. Add
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two handfuls of picked and washed sorrel or spinach, chopped fine.
Season with salt and pepper and simmer slowly for two hours. Take up
the fish, thicken the gravy with butter and flour cooked together,
pour over the fish and serve.
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