How to Cook Fish Part 43

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.

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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.

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 [Page 324]

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 b.u.t.ter, 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 b.u.t.ter. Take from the fire, add two tablespoonfuls of b.u.t.ter, 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 b.u.t.ter. Cover a prepared shad with boiling salted and acidulated water, and add the cooked vegetables to it. 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-b.u.t.ter 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 b.u.t.ter.

BAKED SHAD--I

Bake a shad in a b.u.t.tered baking-pan, adding enough boiling water to keep from burning. Baste while baking with melted b.u.t.ter and lemon-juice, seasoning with pepper and salt. Cook together a tablespoonful each of b.u.t.ter and flour until brown. Add slowly a cupful of stock and cook until thick, stirring constantly. Take [Page 326]

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 b.u.t.ter 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 b.u.t.tered baking-dish, sprinkle with salt, pepper, and flour, and add enough boiling water to keep from burning. Baste as required with the drippings, adding more boiling water if necessary. Serve with Hollandaise Sauce or Drawn-b.u.t.ter Sauce to which the mashed roe has been added.

BAKED SHAD--III

Stuff a fish with seasoned crumbs made smooth with melted b.u.t.ter.

Season the fish with salt and pepper and cover with thin slices of breakfast bacon. Bake until well done, basting with melted b.u.t.ter and hot water. Add a teaspoonful each of lemon-juice and anchovy essence to the gravy remaining in the pan and thicken with flour browned in b.u.t.ter. Serve the sauce separately.

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BAKED SHAD--IV

Stuff a large fish with seasoned crumbs, adding chopped onion and melted b.u.t.ter to taste. Sew up the fish and put into a b.u.t.tered baking-pan with a cupful of salted boiling water and two tablespoonfuls of b.u.t.ter. Dredge with flour, and bake, basting with the drippings. Take up the fish carefully and thicken the gravy with two tablespoonfuls of flour browned in b.u.t.ter and made smooth with a little cold water. Add a cupful of stock or water, the juice of a lemon, and Worcestershire Sauce and kitchen bouquet to season. Strain through a sieve and serve with the fish.

BAKED SHAD--V

Stuff the cleaned fish with seasoned crumbs made very rich with melted b.u.t.ter. Wrap in a large sheet of b.u.t.tered paper, fastening it securely, and bake in a moderate oven. Remove the paper carefully and serve with any preferred sauce.

BAKED SHAD--VI

Leave the head on. Make a stuffing of bread-crumbs, cold ham or bacon minced fine, sweet marjoram, pepper, salt, mace or ground cloves and a raw egg, or two if necessary, to bind. Put the fish [Page 328]

into a deep b.u.t.tered baking-pan fastening its tail in its mouth; put into the pan enough water to cover, add half a cupful of Port or Claret, and a tablespoonful of b.u.t.ter rolled in flour. Baste frequently with the gravy and bake until done. Pour the gravy over and serve.

BAKED SHAD--VII

Prepare a stuffing of two cupfuls of bread-crumbs, the beaten yolk of an egg, a tablespoonful of powdered sweet herbs, a tablespoonful of chopped onion, a teaspoonful of lemon-juice and salt, pepper, Worcestershire and powdered cloves to season. Stuff and sew up a prepared shad, lay on a b.u.t.tered baking-pan, cover with slices of salt pork, dredge with flour, season with salt and pepper and bake, basting with hot water and melted b.u.t.ter as required. Serve with Hollandaise Sauce.

BAKED SHAD--VIII

Clean a shad and stuff with seasoned crumbs mixed with beaten eggs.

Cover a b.u.t.tered baking-dish with sliced raw potatoes, lay the shad upon it, add enough stock or water to keep from burning and bake. Serve with any preferred sauce.

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BAKED SHAD--IX

Stuff the fish with cracker crumbs, mixed with minced parsley, capers, and lemon-juice, seasoning with salt and pepper, and adding enough melted b.u.t.ter to make a smooth paste. Put the fish in a b.u.t.tered baking-pan, rub with b.u.t.ter, dredge with flour, and add enough boiling water to keep from burning. Baste every ten minutes with the gravy in the pan and melted b.u.t.ter, dredging lightly after each basting with seasoned flour. Serve with Brown Sauce.

BAKED SHAD--X

Trim and clean a small shad, put it into a b.u.t.tered baking-dish, seasoning with salt, pepper, minced onion and half a cupful of white wine. Add water or stock, if necessary, to keep from burning.

Cover with b.u.t.tered paper and bake for half an hour. Prepare a cupful of Allemande Sauce and add to it the liquid drained from the fish and a little chopped cooked spinach. Strain over the fish and serve.

SHAD BAKED IN MILK