French mustard and curry powder, using lemon-juice to make smooth.
Drain and skin large sardines, spread with the paste, broil, and
serve on toast with a border of broiled tomatoes.
CURRIED SARDINES--II
Mix together a teaspoonful each of sugar
[Page 316]
and curry powder, add a cupful of cream and the juice of half a
lemon, bring to the boiling point, add a dozen sardines, and heat
thoroughly. Serve on toast with fried apple and sliced fried onion.
DEVILLED SARDINES
Skin, split and bone a dozen sardines. Season with salt, pepper,
lemon-juice, and made mustard. Let stand for an hour in the seasoning.
Broil and serve on toast, garnishing with lemon and parsley.
SARDINES À LA MAÎTRE D'HÔTEL
Skin large sardines, arrange on fingers of buttered toast, and
heat in the oven. Add to one cupful of Cream Sauce a tablespoonful
of grated onion, a teaspoonful of minced parsley, salt and pepper
to season, and a tablespoonful of vinegar. Pour over the fish and
serve.
SARDINES À LA PIEDMONT
Skin a dozen sardines and put in the oven to heat. Put into a saucepan
the yolks of four eggs well beaten with one teaspoonful each of
malt vinegar, tarragon vinegar, and made mustard. Add a pinch of
salt, and a tablespoonful of butter. Stir until thick,
[Page 317]
but do not boil. Put the sardines on circles of fried or toasted
bread, pour the sauce over, and serve.
STUFFED SARDINES
Drain the oil from large sardines, skin and bone them, and stuff
with chopped mushrooms, fine herbs, and bread crumbs made smooth
with brown stock. Wrap in buttered paper, heat thoroughly in the
oven, unwrap carefully, and serve on a hot dish.
SARDINE SALAD
Drain a dozen large sardines, remove the skin and bone, and lay upon
a bed of lettuce leaves. Sprinkle with hard-boiled eggs, chopped
fine, pour over a French dressing and serve with toasted crackers.
SARDINES IN CRUSTS
Scoop out the crumbs from stale French rolls and toast or fry in
deep fat. Cook together a tablespoonful each of butter and flour, add
a little boiling water, and cook until thick, stirring constantly.
Season with anchovy paste and Worcestershire Sauce, and add drained
and flaked sardines. Reheat, fill the shells, fit on the covers,
and serve with quarters of lemon.
[Page 318]
SARDINE CANAPES
Skin, bone, and mash sardines. Rub to a smooth paste, using melted
butter and lemon-juice, and seasoning with salt and Tabasco Sauce.
Toast small triangles of crustless bread, butter them, spread with
the sardine mixture, heat thoroughly in the oven, and serve piping
hot as a first course at dinner or luncheon.
SARDINE IN EGG CUPS
Cut hard-boiled eggs in halves crosswise and take out the yolks. Cut
a thin slice off the bottom of each cup. Rub the yolks to a smooth
paste with olive-oil and add half a dozen sardines skinned, boned,
and mashed. Season with salt, pepper, mustard and lemon-juice, fill
the egg cups, and serve on lettuce leaves with French or Mayonnaise
dressing.
SARDINE EGG CUPS À LA BEARNAISE
Prepare according to directions given in the preceding recipe.
Heat in a double-boiler, or in the oven, being careful to keep dry.
Pour over a Bearnaise Sauce and serve hot.
SARDINES À LA CAMBRIDGE
Boil and chop a peck of spinach. Add one
[Page 319]
cupful of fresh bread crumbs and four tablespoonfuls of melted
butter. Mix thoroughly and add a dozen skinned and boned sardines
pounded to a paste. Heat thoroughly, adding stock or water if needed.
Put on a platter, shape into a mound, lay sardines on top and garnish
with sliced hard-boiled eggs and lemon.
SARDINE RAREBIT
Toast strips of bread, lay a broiled sardine on each, and keep
warm. Melt one tablespoonful of butter, add two tablespoonfuls
of grated cheese, and gradually, as the cheese melts, the yolk of
an egg beaten smooth with one fourth of a cupful of cream. When
smooth and thick, season with salt and Tabasco Sauce; pour over
the sardines and serve. Garnish with lemon and parsley.
[Page 321]
NINETY-FIVE WAYS TO COOK SHAD
BROILED SHAD--I
Prepare and clean the fish, split, and remove the backbone. Season
with salt and pepper, dip in oil, broil carefully, and serve with
Maître d'Hôtel Sauce.
BROILED SHAD--II
Marinate the prepared fish for an hour in olive-oil, seasoned with
salt, pepper, minced onion, and parsley. Drain and broil, basting
with the oil as required. Serve with Maître d'Hôtel Sauce. The
onion and parsley may be omitted from the seasoning.
BROILED SHAD--III
Clean the shad, split, remove the backbone and marinate for an
hour in oil and lemon-juice, seasoning with salt and pepper. Drain,
sprinkle with crumbs, and broil carefully. Serve with Fine Herbs
Sauce.
[Page 322]
BROILED SHAD--IV
Prepare, clean, and split the fish. Put on a platter skin side down
and sprinkle with sugar, pepper, and salt. Let stand over night,
broil, and serve with melted butter.
BROILED SHAD--V
Clean, split, season with salt and pepper, broil on a buttered gridiron,
and serve with plenty of melted butter.
BROILED SALT SHAD
Soak for twelve hours in tepid water, drain and put into ice-cold
water for half an hour. Drain, wipe dry, sprinkle with pepper,
and broil on a buttered gridiron, skin side up. Serve with plenty
of melted butter.
FRIED SHAD--I
Prepare and clean the fish and cut into suitable pieces for serving.
Roll in seasoned flour and sauté in hot fat. Serve with any preferred
sauce.
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.
[Page 323]
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
Maître d'Hôtel 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 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.
[Page 325]
BOILED SHAD À 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. 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
[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 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. Baste as required with the drippings, adding more boiling
water if necessary. Serve with Hollandaise Sauce or Drawn-Butter
Sauce to which the mashed roe has been added.
BAKED SHAD--III
Stuff a fish with seasoned crumbs made smooth with melted butter.
Season the fish with salt and pepper and cover with thin slices of
breakfast bacon. Bake until well done, basting with melted butter
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 butter. Serve the sauce separately.
[Page 327]
BAKED SHAD--IV
Stuff a large fish with seasoned crumbs, adding chopped onion and
melted butter to taste. Sew up the fish and put into a buttered
baking-pan with a cupful of salted boiling water and two tablespoonfuls
of butter. 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 butter 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 butter. Wrap in a large sheet of buttered 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 buttered 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 butter 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 buttered baking-pan, cover with slices
of salt pork, dredge with flour, season with salt and pepper and
bake, basting with hot water and melted butter as required. Serve
with Hollandaise Sauce.
BAKED SHAD--VIII
Clean a shad and stuff with seasoned crumbs mixed with beaten eggs.
Cover a buttered 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.
[Page 329]
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 butter to make a smooth paste. Put the fish in a
buttered baking-pan, rub with butter, dredge with flour, and add
enough boiling water to keep from burning. Baste every ten minutes
with the gravy in the pan and melted butter, 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 buttered 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 buttered 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
Clean a large roe shad, saving the roe and removing the back-bone.
Soak stale bread in cold water and squeeze dry. Chop a large onion
[Page 330]
fine and fry in butter. Add the bread, and salt, pepper, parsley, and
sage to season. Cook thoroughly, take from the fire and add the yolks
of two eggs well beaten. Stuff the fish, sew up, rub with salt and
put in a buttered baking-pan with thin slices of salt pork or bacon
to cover the top. Fill the pan with sweet milk, leaving only the pork
exposed. Bake slowly, basting often. Take up the fish carefully,
strain the liquor, thicken with butter and flour, and serve separately.
Fry the roe in butter, cut in slices, and garnish the fish with it.
BAKED SHAD À LA VIRGINIA
Clean the fish and stuff with seasoned crumbs made very rich with
melted butter. Put in a baking-pan with enough boiling water to
keep it from burning, and bake until done, basting with melted
butter and the liquid in the pan. Take up the fish carefully and
keep warm. Thicken the gravy with a tablespoonful of flour browned
in butter, and mix smooth with cold water. Season with catsup,
lemon-juice, Sherry or Madeira. Serve the sauce separately.
BAKED SHAD À LA CAROLINA
Clean a large roe shad, leaving the head on,
[Page 331]
take out the backbone and stuff with the boiled roe chopped, six
chopped hard-boiled eggs, half a cupful of bread-crumbs, a chopped
onion, a tablespoonful of butter, and salt, pepper, and minced
parsley to season. Stuff the fish, sew up and put in a buttered
baking-pan, adding enough hot water to keep from burning, three or
four slices of bacon, and salt and pepper to season. Baste often
and serve with Tartar Sauce.
BAKED SHAD WITH FINE HERBS
Sprinkle a buttered baking-dish with chopped onion and parsley,
lay the prepared fish upon it and sprinkle with onion and parsley,
seasoning with salt, pepper, and dots of butter. Add half a cupful
of white wine and a cupful of white stock. Cover with a buttered
paper and bake in a moderate oven. Take up the fish carefully and
thicken the gravy with flour cooked in butter. Pour the sauce over
the fish, sprinkle with crumbs, dot with butter, and brown in the
oven. Squeeze the juice of a lemon over and serve.
BAKED SHAD STUFFED WITH OYSTERS
Rub a large cleaned fish with salt inside and out. Stuff with oysters
and seasoned crumbs made very rich with melted butter, and bake,
[Page 332]
basting with melted butter and hot water. Thicken the gravy with flour
browned in butter, adding a little hot water or stock if necessary,
season with lemon-juice and catsup and serve the sauce separately.
STUFFED SHAD--I
Make a stuffing of two cupfuls of bread-crumbs, half a cupful of
tomatoes, an onion chopped fine, half a cupful of melted butter,
and salt and pepper to season. Stuff the fish, sew up, rub with
butter, season with salt and pepper, dredge with flour, and bake
for an hour, basting often with melted butter and hot water. Serve
with Tomato Sauce.
STUFFED SHAD--II
Season a cupful of cracker crumbs with grated onion, minced capers
and parsley, add a heaping tablespoonful of butter, and salt and
pepper to season. Or, fry a small chopped onion in butter, add a
cupful of crumbs, season with salt, pepper and lemon-juice, take
from the fire and add the yolk of an egg beaten smooth with a little
milk. Stuff the cleaned shad and sew up. Cover the bottom of a
baking-dish with thin slices of salt pork, lay the fish upon it,
cover with more pork, add enough boiling water to keep from burning,
[Page 333]
and bake, basting frequently. For the sauce, melt half a cupful
of butter and add to it the juice of half a lemon and three
tablespoonfuls of Claret. Serve the sauce separately.
STUFFED SHAD--III
Prepare a shad as for boiling and stuff with seasoned crumbs, adding
the beaten yolk of an egg to bind. Fill the fish and sew up; put
into a baking-pan enough water or stock to keep from burning and
two tablespoonfuls of butter. Bake carefully, basting as required.
Take up the fish and add to the liquid enough stock to make the
required quantity of sauce. 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. Put into
the oven and bake until brown, basting with melted butter seasoned
[Page 335]
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
[Page 336]
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.
PICKLED SHAD--I
Boil a shad in salted water to cover, drain and cool. Add to the
water in which it was boiled half as much vinegar and a red pepper
pod, whole cloves, allspice, and mace to season. Boil for an hour.
Cut the fish into large pieces, put into an earthen jar and pour
the boiling spiced liquid over the fish. Cover and let stand for
two days before using.
PICKLED SHAD--II
Cut a large shad into pieces, put a layer in the bottom of an earthen
crock, sprinkle with salt, and add a few whole cloves, allspice,
peppers, and bay-leaves. Cover with fish, add more spices, and pour
on strong vinegar to cover. Cover the dish, bake for four hours
in a moderate oven, and let stand for three or four days before
using. Serve cold.
CREAMED SHAD
Cook together a tablespoonful each of butter
[Page 337]
and flour, add two cupfuls of milk and cook until thick, stirring
constantly. Add a teaspoonful of grated onion, take from the fire
and add the beaten yolks of two eggs, and salt, pepper, and minced
parsley to season. Add two cupfuls of cold cooked shad flaked fine,
put into a buttered baking-dish, sprinkle with crumbs and brown
in the oven.
SHAD VERT-PRÉ
Prepare and clean a small shad and put into a buttered baking-dish
with salt and pepper to season, two finely chopped shallots and
half a wineglassful of white wine. Cover with buttered paper and
bake in a moderate oven. Take up the fish, add the juice to a cupful
of Allemande Sauce and tint green with minced parsley and spinach
juice. Pour over the fish and serve.
BROILED SHAD ROE--I
Soak two shad roes for twenty minutes in seasoned olive-oil, drain
and broil. Serve with Maître d'Hôtel Sauce.
BROILED SHAD ROE--II
Wash and dry the roe and broil on a well-greased broiler, rubbing
with butter while broiling. Serve with Maître d'Hôtel Sauce.
[Page 338]
BROILED SHAD ROE--III
Parboil a large shad roe, drain, rub with melted butter, and broil.
Serve with Maître d'Hôtel Sauce.
BROILED SHAD ROE--IV
Parboil the roe for ten minutes in salted water, drain, and plunge
into ice-water for ten minutes. Wipe dry and put on ice for half an
hour. Rub with oil and lemon-juice, broil, and serve with Maître
d'Hôtel Sauce.
BROILED SHAD ROE--V
Wash a shad's roe in cold water, wipe it dry, rub with butter, and
broil. Garnish with lemon and parsley.
BROILED SHAD ROE WITH BACON
Marinate the roe in seasoned oil, broil carefully, surround with
slices of broiled bacon, and serve with Maître d'Hôtel Sauce.
FRIED SHAD ROE--I
Sauté in hot lard, turning carefully. Garnish with lemon and parsley.
[Page 339]
FRIED SHAD ROE--II
Season the roes with salt and pepper, dredge with flour, dip in
beaten egg, then in crumbs, and fry in fat to cover. Drain, and
serve with Tomato Sauce.
FRIED SHAD ROE--III
Parboil the roe in salted water, drain, plunge into cold water,
and let stand for ten minutes. Drain, wipe dry, cut in half-inch
slices, dip in seasoned lemon-juice, then in beaten egg, then in
crumbs, and fry in fat to cover.
FRIED SHAD ROE--IV
Parboil the roe, drain, and cool. Dredge with seasoned flour and
sauté in butter.
FRIED SHAD ROE--V
Parboil the roe for ten minutes in salted and acidulated water.
Drain, plunge into cold water, and cool. Drain, dip in beaten egg,
then in seasoned crumbs, and fry brown in deep fat. Serve with
any preferred sauce.
FRIED SHAD ROE--VI
Season the roe, dip it in corn-meal and sauté in butter or lard.
Or, parboil, cool, season, dip in beaten egg, then in cracker crumbs
and sauté in butter or lard.
[Page 340]
FRIED SHAD ROE--VII
Parboil the shad roes in salted water to which a slice of lemon
and a sprig of parsley have been added. Cool in the liquid, drain,
wipe dry, dip in beaten egg, then in cracker crumbs, and fry brown
in butter. Take up, strain the cooking liquid into the frying-pan,
add a teaspoonful each of Worcestershire and catsup, and bring to
the boil. Thicken with a tablespoonful of flour browned in butter
and made smooth with a little Sherry or Madeira. Bring to the boil,
pour over the roes and serve.
SHAD ROE SAUTÉ
Plunge a large shad roe into boiling water, then into cold water,
drain, and sauté until brown in butter. Add a tablespoonful of
butter to a cupful of cream, bring to the boil, season with salt
and pepper, pour over the fish and serve.
BAKED SHAD ROE--I
Butter a baking-dish and sprinkle thickly with chopped onion, parsley,
and mushrooms. Lay the roes upon it, sprinkle with more onion,
parsley, and mushrooms, season with salt and pepper and dot with
butter. Add half a cupful of white wine and one cupful of white stock.
[Page 341]
Bake carefully, basting as required. Drain, thicken the gravy with
flour cooked in butter, pour over the roes, sprinkle with crumbs, dot
with butter, and brown in the oven. Squeeze lemon-juice over and serve.
BAKED SHAD ROE--II
Boil the shad roe slowly until done. Drain and put into a buttered
baking-dish. Season with salt and pepper, spread with butter, and
dredge thickly with flour. Bake in a moderate oven, basting frequently
with melted butter and hot water.
BAKED SHAD ROE--III