into a buttered baking-pan with two tablespoonfuls of butter, one
cupful of stock and salt and paprika to season. Bake slowly until
done, strain the liquid and thicken with the yolks of three eggs
beaten with one cupful of cream. Pour over the sauce, and serve
with thin slices of broiled bacon.
BAKED SHAD ROE--IV
Lay the roe in a buttered baking-pan, season, add a little milk,
and bake about fifteen minutes, basting often. Take up, sprinkle
[Page 342]
with lemon-juice, salt, cayenne, and minced parsley, and pour over
a Cream Sauce, to which the yolks of two well-beaten eggs have been
added.
BAKED SHAD ROE--V
Butter a baking-dish, put in two shad roes, season with salt and
pepper, and add half a cupful of white wine. Bake carefully, basting
as required. Chop an onion, two sprigs of parsley, and ten mushrooms.
Fry in butter, add the liquid drained from the fish, and thicken
with a little flour rubbed smooth in cold water. Spread the paste
upon the roe, cover with large fresh mushrooms, sprinkle with crumbs,
dot with butter, and brown in the oven. Serve immediately in the
same dish.
BAKED SHAD ROE--VI
Butter an earthen dish and sprinkle with chopped onion, parsley,
mushrooms, and bread-crumbs. Lay two skinned shad roes upon it,
cover with crumbs, mushrooms, minced onion, and parsley, and pour
over one cupful of white stock mixed with a tablespoonful of Sherry.
Bake for half an hour, drain off the sauce, strain it and thicken
with flour and butter, cooked together. Pour over the fish, cover
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with crumbs, dot with butter, sprinkle with lemon-juice, and brown
in the oven.
SHAD ROE BAKED WITH BACON
Cover the bottom of a baking-pan with thin slices of bacon, lay
the shad roes upon it, cover with bacon, and bake in a very hot
oven. Squeeze lemon-juice over and serve with bacon as a garnish.
SHAD ROE BAKED IN TOMATO SAUCE
Boil the roe, drain, cool, and skin. Cook together for ten minutes
one cupful of canned tomatoes, one cupful of stock or water, a
slice of onion, and salt and pepper to season. Cook together two
tablespoonfuls of butter and one of flour, add the tomato, and
cook until thick, stirring constantly. Rub the sauce through a
strainer. Put the roe on a buttered baking-dish, season with salt
and pepper, cover with the sauce and bake. Serve in the dish in
which it was baked.
SHAD ROE BAKED WITH CREAM SAUCE
Brown two tablespoonfuls of flour in butter, add two cupfuls of
milk, and cook until thick, stirring constantly. Season with salt
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and pepper and continue according to directions given for Shad Roe
Baked in Tomato Sauce.
ESCALLOPED SHAD ROE--I
Boil the roes in salted and acidulated water, drain, and flake
with a fork. Spread a layer of the roe in a shallow buttered
baking-dish, sprinkle with chopped hard-boiled eggs, season with
minced parsley and lemon-juice, add a thin layer of Cream Sauce
and repeat. Cover with buttered crumbs and bake brown.
ESCALLOPED SHAD ROE--II
Prepare according to directions given above, sprinkling crumbs on
each layer of Cream Sauce, and adding grated cheese to the crumbs
on top.
ESCALLOPED SHAD ROE--III
Boil the roes in salted and acidulated water, plunge into cold
water, cool, drain, wipe dry, and mash. Add the chopped yolks of
three hard-boiled eggs to a cupful of well seasoned Drawn-Butter
Sauce. Mix the sauce with the roes. Butter a baking-dish, sprinkle
with seasoned crumbs, add the roe mixture, cover with crumbs, dot
with butter, and brown in the oven.
[Page 345]
ESCALLOPED SHAD ROE--IV
Parboil in salted water the roes of two shad, drain, plunge into
ice-water for ten minutes, drain, wipe dry, and flake with a fork. Add
the yolks of three hard-boiled eggs rubbed smooth with a teaspoonful
of anchovy paste and the juice of half a lemon. Add also one cupful
of bread-crumbs, salt, cayenne, and minced parsley to season, and
one cupful of Drawn-Butter Sauce. Butter a baking-pan, sprinkle
with crumbs, fill with the mixture, cover with crumbs, dot with
butter, and brown in the oven.
SHAD ROE CROQUETTES--I
Boil the roe for fifteen minutes in salted water, drain, and mash.
Cook together two tablespoonfuls each of butter and corn-starch, add
two cupfuls of hot cream, and cook until thick, stirring constantly.
Take from the fire, add the mashed roe, and salt, cayenne, grated
nutmeg, and lemon-juice to season. Cool, shape into croquettes, dip
in egg and crumbs, and fry in deep fat. Serve with any preferred
sauce.
SHAD ROE CROQUETTES--II
Simmer shad roes in salted boiling water for
[Page 346]
fifteen minutes, drain, and plunge into cold water. When cold,
drain, dry, cut into slices two inches thick, season with salt,
pepper, and lemon-juice, dip in egg, roll in crumbs, fry in deep
fat, and serve with Tartar Sauce.
SHAD ROE CROQUETTES--III
Boil the roe, cool, skin, and mash fine. Cook together one tablespoonful
of butter and two of flour, and add one-half cupful of cream and
one-half cupful of stock. Cook until thick, stirring constantly.
Take from the fire, add the yolks of two well-beaten eggs, and
the mashed roe, and cool. Season with salt, pepper, lemon-juice,
and minced parsley, shape into croquettes, dip in egg and crumbs,
and fry in deep fat. Serve with Hollandaise Sauce.
SHAD ROE CROQUETTES--IV
Parboil two shad roes, drain, cool, skin, and mash. Cook together
one tablespoonful of butter and two of flour, add one cupful of
boiling cream or milk, and cook until thick, stirring constantly.
Take from the fire, add the beaten yolks of two eggs, and minced
parsley, lemon-juice, grated nutmeg, salt, pepper, and cayenne
to taste. Reheat, stir until thick, add the mashed shad roe, mix
thoroughly, and cool. Shape into croquettes, dip in egg and crumbs,
[Page 347]
fry in deep fat, and serve with Tartar Sauce.
SHAD ROE CROQUETTES--V
Cook the roe in boiling salted and acidulated water for fifteen
minutes, drain, and mash. Beat together one-fourth cupful each
of corn-starch and butter, add one and one half cupfuls of hot
cream, and cook for ten minutes, stirring constantly. Take from
the fire, add the juice of half a lemon, a grating of nutmeg, salt
and paprika to season, the mashed roe, and a few chopped mushrooms
fried. Cool, shape into croquettes, dip in egg and crumbs, and
fry in deep fat. Serve with any preferred sauce.
SHAD ROE CROQUETTES--VI
Simmer two shad roes in salted boiling water for fifteen minutes.
Take from the fire, drain, skin, and mash. Cook together one
tablespoonful of butter and two of flour, add gradually one cupful
of boiling cream, and cook until thick, stirring constantly. Take
from the fire, add the yolks of two eggs, the mashed roe, one
tablespoonful each of lemon-juice and minced parsley, and salt,
pepper, cayenne, and grated nutmeg to season. Cool, shape into
[Page 348]
croquettes, dip in egg and crumbs, and put into the ice-box for an
hour. Fry in deep fat and serve with Tartar Sauce.
SHAD ROE CROQUETTES--VII
Boil the roe of a large shad until done, drain, mash, and mix with
half a cupful of bread-crumbs, a beaten egg, two tablespoonfuls of
melted butter, and salt and paprika to season. Shape into small
flat cakes and sauté in melted butter, or dip in egg and crumbs
and fry in deep fat. Serve with any preferred sauce.
SHAD ROE CROQUETTES--VIII
Parboil the roes in salted and acidulated water, drain, and plunge
into ice-water to cool. Drain and flake with a fork. Cook together
two tablespoonfuls each of butter and flour, add a cupful of milk
and cook until thick, stirring constantly. Take from the fire,
season with salt and pepper, add the mashed roes and two eggs
well-beaten. Season with lemon-juice and anchovy paste, reheat, but
do not boil. Cool, shape into croquettes, dip in egg and cracker
crumbs and let stand for an hour before frying in deep fat.
[Page 349]
SHAD ROE À LA BALTIMORE
Put two or three roes into a well-buttered baking-dish, sprinkle
with salt and pepper, add a cupful and a half of stock, and two
tablespoonfuls of butter. Cover and cook in the oven for fifteen
minutes. Take up the roe and add slowly to the liquid the yolks
of three eggs beaten smooth with one cupful of cream. Cook over
hot water until thick, adding two tablespoonfuls of butter and
salt and pepper to season. Pour over the fish, garnish with broiled
bacon and serve.
SHAD ROE À LA BROOKE
Parboil two shad roes, drain, cool, and skin. Put into a saucepan,
cover with white wine, add a clove, a blade of mace, and salt to
season. Simmer for half an hour. Wash and drain two cupfuls of
scallops, put into a saucepan and cover with salted boiling water,
adding a bit of bay-leaf, four whole allspice, and two cloves. Cover
the dish and boil for half an hour. Cook together one tablespoonful
each of butter and flour, add a cupful of the water in which the
scallops were boiled, and cook until thick, stirring constantly.
Season with salt and pepper, add a teaspoonful of minced garlic,
and gradually three tablespoonfuls of butter in small bits. Take
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from the fire and add the yolks of three eggs well-beaten. Put the
roe into a serving-dish, cover with the scallops, and freshly grated
horseradish. Pour the sauce over, reheat, and serve.
SHAD ROE À LA MAÎTRE D'HÔTEL
Marinate the roes for an hour in oil and lemon-juice, seasoning
with salt and pepper. Drain, broil, and serve with a Maître d'Hôtel
Sauce to which chopped onion has been added.
SHAD ROE À LA MARYLAND
Put two or three roes in a well-buttered baking-pan, season with
salt and pepper, add half a cupful each of stock and Sherry, spread
the roe with butter, cover, and bake for fifteen minutes. Take
up carefully and thicken the liquid with the yolks of three eggs
beaten smooth with a cupful of cream. Take from the fire, add a
tablespoonful of butter, pour over the roe, garnish with fried
bacon, and serve.
PANNED SHAD ROE
Boil a shad roe for fifteen minutes in salted water, drain, and
break up with a fork. Melt two tablespoonfuls of butter, add the
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shad roe with the yolks of two hard-boiled eggs mashed fine, a
small cupful of bread-crumbs, and pepper, salt, and minced parsley
to season. Reheat and serve very hot.
SHAD ROES EN BROCHETTE
Parboil shad roes for fifteen minutes, drain, and plunge into cold
water. When cool, cut into small pieces and roll in flour. String
on slender skewers with alternate squares of bacon cut very thin
and broil over a clear fire or cook in the oven until the bacon
is crisp. The flour may be omitted. Serve with melted butter or
Maître d'Hôtel Sauce.
SHAD ROE KROMESKIES
Parboil a shad roe, drain, cool, skin, and cut into small pieces.
Season with salt and pepper, wrap a thin slice of bacon around
each piece, and fasten with a toothpick. Fry in deep fat and serve
with any preferred sauce.
SHAD ROES WITH BROWN BUTTER SAUCE
Boil the roes slowly in salted and acidulated water, drain, and
pour over half a cupful of butter melted and browned, and mixed
with a tablespoonful of vinegar.
[Page 352]
SHAD ROE WITH MUSHROOMS
Boil a shad roe, flake with a fork, and add an equal quantity of
fresh or canned mushrooms cut in small pieces. Cook together a
tablespoonful each of butter and flour and add half a cupful of
cream mixed with the beaten yolks of two eggs. Mix with the mushrooms
and roe. Fill ramekins, sprinkle with crumbs, dot with butter, and
brown in the oven.
CREAMED SHAD ROE WITH MUSHROOMS
Parboil a shad roe, plunge into cold water, drain, cool, cut into
squares, and sauté in butter until brown. Season with salt and
pepper and add half a cupful of cooked mushrooms and one cupful of
boiling cream. Thicken with a teaspoonful of flour rubbed smooth
with a little cold cream, season with salt and red pepper, and
serve very hot.
SHAD ROE WITH EGGS
Boil a shad roe and flake fine with a fork. Beat three eggs, season
with salt and pepper, add the roe, and cook in a chafing-dish or
frying-pan with plenty of melted butter.
[Page 353]
SHAD ROE WITH OYSTERS
Fry the shad roe according to directions previously given and serve
with fried oysters and broiled bacon.
SHAD ROE WITH BROWN SAUCE
Soak a shad roe in water for half an hour, scald, drain, cool, and
cut in slices. Sauté in butter and drain, Cook a tablespoonful of
flour in the butter, add one cupful of stock, and cook until thick,
stirring constantly. Season with salt, paprika, Worcestershire,
and curry powder; pour over the fish and serve.
[Page 355]
SIXTEEN WAYS TO COOK SHEEPSHEAD
BOILED SHEEPSHEAD
Clean and salt the fish and soak in cold water for an hour. Drain,
wipe dry, and cut several deep gashes across both sides. Put the
fish on the drainer of the fish-kettle, pour the juice of a lemon
over it, and cover with equal parts of milk and water. Add salt
and pepper and minced parsley to season and simmer gently until
the fish is done. Drain carefully and serve the sauce separately,
thickening if desired.
BOILED SHEEPSHEAD WITH OYSTER SAUCE
Boil a prepared and cleaned fish in salted and acidulated water
with a bunch of parsley, a sliced onion, and some sweet herbs.
Drain, garnish with parsley, and serve with a Holandaise Sauce to
which cooked oysters have been added.
[Page 356]
BROILED SHEEPSHEAD
Prepare and clean a large sheepshead, score the sides deeply, and
broil, seasoning with salt and pepper, and basting with oil. Melt
half a cupful of butter and add to it the juice of a lemon and two
tablespoonfuls of anchovy essence. Pour over the fish and serve.
FRIED FILLETS OF SHEEPSHEAD
Prepare and clean the fish and cut in fillets. Dip into salted
milk, then in flour, then in beaten egg, then in seasoned crumbs,
and fry in deep fat. Serve with any preferred sauce.
SHEEPSHEAD WITH CAPER SAUCE
Boil according to directions previously given and serve with Caper
Sauce.
SHEEPSHEAD WITH DRAWN BUTTER
Clean a medium sized fish, rub with salt and pepper, steam for
an hour, take up carefully, garnish with parsley and lemon, and
serve with Drawn-Butter Sauce.
SHEEPSHEAD WITH PARSLEY SAUCE
Cook the prepared and cleaned fish in salted and acidulated water
to cover, drain, and serve with Parsley Sauce.
[Page 357]
SHEEP SHEAD À LA BAHAMA
Prepare and clean a large sheepshead and remove the fins. Score
deeply to the bone on both sides and put into a buttered fish-pan
with a chopped onion, a small bunch of parsley, four sliced tomatoes,
and four chopped chilli peppers. Add salt and pepper to season,
one cupful of Catawba wine, and enough white stock to cover. Cover
with a buttered paper and boil until done. Drain, strain the liquid
through a coarse sieve, and add enough stock to make the required
quantity of sauce. Thicken with flour cooked in butter, take from
the fire, add two tablespoonfuls of butter, a teaspoonful of minced
parsley, and the juice of half a lemon. Cover the fish with broiled
tomatoes, pour the sauce around, and serve.
SHEEPSHEAD À LA BIRMINGHAM
Prepare and clean a large sheepshead and put into a buttered fish-pan
with four tablespoonfuls of butter, a bunch of parsley, a shredded
green pepper, a chopped onion, six peeled and sliced tomatoes,
two cupfuls each of white wine and water, and salt and paprika
to season. Simmer until the fish is done, drain, and keep warm.
Strain the liquid and thicken with flour browned in butter. Pour
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over the fish and serve with rice and baked green peppers.
SHEEPSHEAD À LA CAROLINE
Clean a sheepshead, cut off the fins and score to the bone on each
side. Put into a buttered baking-pan with two tablespoonfuls of
butter, a bunch of parsley, a small chopped onion, a shredded green
pepper, and salt and pepper to season. Add one cupful of white
wine and two cupfuls of water or white stock. Cover with buttered
paper and bake in a moderate oven, basting often with the liquid.
Take up the fish, strain the liquid, thicken with flour cooked
in butter, take from the fire, add two tablespoonfuls of butter,
the juice of a lemon and a teaspoonful of minced parsley. Pour
over the fish and serve.
SHEEPSHEAD À LA CRÉOLE
Chop together an onion, a green pepper, a tomato, four mushrooms,
a clove of garlic and a bunch of sweet herbs. Fry in olive-oil,
add a tablespoonful of flour and cook until the flour is brown. Add
one cupful of beef stock and cook until thick, stirring constantly.
Put six slices of sheepshead into a buttered baking-pan, spread
with the sauce, and bake slowly for an hour.
[Page 359]
SHEEPSHEAD À LA HOLLANDAISE
Prepare and clean a sheepshead, cover with salted and acidulated
water, and simmer until done. Drain and serve with Hollandaise
Sauce.
SHEEP SHEAD À L'INDIENNE
Cook a large sheepshead in a fish-boiler with two cupfuls each of
water and white wine, two tablespoonfuls of butter, two chopped
onions, a chopped green pepper, a bunch of parsley, and salt, pepper,
and sweet herbs to season. Cover with buttered paper, boil until
done and drain. Cook three tablespoonfuls of butter with two
tablespoonfuls each of flour and curry powder, add the liquid drained
from the fish, and enough stock to make the required quantity of
sauce. Cook until thick, stirring constantly, and skim off the
fat. Add two tablespoonfuls each of butter and chutney sauce, take
from the fire, add the juice of a lemon, pour over the fish, and
serve with plain boiled rice.
SHEEPSHEAD À LA LOUISIANNE
Prepare and clean a large sheepshead and put into a buttered baking-dish
with two sliced onions, a chopped green pepper, a cupful of stewed and
[Page 360]
strained tomatoes, two cupfuls of white wine, a bunch of parsley, a
tablespoonful of butter, and salt and white pepper to season. Cover
with buttered paper and bake for forty minutes, basting as necessary.
When done, drain the fish and keep it warm. Strain the liquid and add
enough brown stock to make the required quantity of sauce. Thicken
with flour browned in butter, add the juice of a lemon and a little
minced parsley. Pour over the fish and serve with a border of plain
boiled rice.
SHEEPSHEAD À LA MAJESTIC
Butter a baking-pan and line it with sliced onions and tomatoes,
sprinkled with salt, pepper, and minced parsley. Lay upon it a cleaned
sheepshead weighing three pounds. Sprinkle with salt, pepper, and
flour, and add enough stock and white wine to keep from burning.
Baste as required and serve with the onions and tomatoes around
the platter.
SHEEPSHEAD À LA MOBILE
Prepare and clean a large fish and cut it into thin slices. Put
into a buttered saucepan with half a dozen sliced tomatoes, two
sliced onions, a bunch of parsley, two bruised beans of garlic, and
[Page 361]
salt, paprika, and sweet herbs to season. Add equal parts of Claret
and white stock to cover. Cover with buttered paper, bring to the
boil, and simmer for forty minutes. Drain, strain the sauce, thicken
with flour browned in butter, take from the fire, add a tablespoonful
of butter and the juice of a lemon, pour over the fish and serve.
[Page 363]
NINE WAYS TO COOK SKATE
FRIED SKATE
Prepare and clean the fish and cut into suitable pieces for serving.
Dip in flour, then in egg, then in crumbs, and fry in deep fat.
Serve with any preferred sauce.
BOILED SKATE
Prepare and clean a small skate and cut into convenient pieces
for serving. Put into a kettle an onion and a carrot sliced, a
bunch of parsley, a sprig of thyme, two bay-leaves, a tablespoonful
each of salt and pepper-corns, and half a cupful of vinegar. Put
the fish on this, add cold water to cover, and boil slowly for
forty-five minutes. Drain and serve with any preferred sauce.
BOILED SKATE WITH BLACK BUTTER
Boil the skate until tender in salted and acidulated water to cover,
with onion, thyme, parsley, bay-leaves, and pepper to season. Drain
the fish and pour over half a cupful of browned butter to which a
[Page 364]
tablespoonful of vinegar has been added.
BOILED SKATE WITH CAPER SAUCE
Cook the fish in salted and acidulated water to cover, adding a
sliced onion, two bay-leaves, and a bunch of parsley to the water,
with salt and pepper to season. Drain, place on a hot dish, and
serve with Caper Sauce.
BOILED SKATE WITH OYSTER SAUCE
Boil the fish in salted and acidulated water to cover, drain, and
serve with Oyster Sauce.
BAKED SKATE
Skin the fish and cut into suitable pieces for serving. Put into
a buttered saucepan with the juice of half a lemon and a bunch of
sweet herbs. Sprinkle with salt and pepper, dredge with flour, and
pour in two cupfuls of milk. When nearly tender, drain, brown in
the oven, thicken the sauce with butter and flour cooked together,
pour around the fish and serve.
SKATE WITH FINE HERBS
Butter a baking-dish and put into it pieces of prepared skate.
Sprinkle with chopped mushrooms, onion, and parsley, season with
[Page 365]
salt and pepper, add two wineglassfuls of Sherry and half a cupful
of stock. Sprinkle with crumbs and bake. Take up the fish carefully
and add to the liquid enough brown stock to make the required quantity
of sauce. Thicken with butter and flour cooked together, add a
tablespoonful of butter, a teaspoonful of anchovy essence, and the
juice of half a lemon. Pour around the fish and serve.
SKATE À L'ITALIENNE
Put the prepared fish into a buttered saucepan with a bean of garlic,
one bay-leaf, two sprigs of thyme, a tablespoonful of butter, three
cloves, and salt and pepper to season. Sprinkle with flour, cover
the fish with milk, and simmer gently until done, then drain. Put
into a serving-dish, sprinkle with grated cheese, and garnish with
boiled button onions and triangles of fried bread. Strain the sauce
over and serve.
SKATE À LA ROYALE
Parboil small pieces of skate, drain, cool, and marinate in oil
and vinegar, seasoning with salt and pepper. Drain, dip in batter,
and fry. Serve with any preferred sauce.
[Page 367]
THIRTY-FIVE WAYS TO COOK SMELTS
BROILED SMELTS--I
Dip prepared smelts in lemon-juice and seasoned melted butter,
then in flour; broil in a double-broiler, and serve with Remoulade
Sauce.
BROILED SMELTS--II
Draw and clean large smelts, dip in oil, season with salt and pepper,
and broil on a double-broiler. Serve with Maître d'Hôtel Sauce.
BROILED SMELTS--III
Split and bone large smelts, rub with seasoned oil, and broil. Serve
with Bearnaise Sauce.
BROILED SMELTS--IV
Soak the prepared fish for an hour in seasoned olive-oil, drain,
broil carefully, and serve with Maître d'Hôtel Sauce.
[Page 368]
BROILED SMELTS--V
Take off the heads, split the fish, remove the back-bone, and broil
for five minutes on a buttered broiler. Garnish with lemon and
parsley and serve with melted butter, made very hot with red pepper.
BROILED BONED SMELTS À LA BEARNAISE
Split a dozen good-sized smelts, take out the back-bone, rub with
seasoned oil, and broil on a double-broiler. Pour Bearnaise Sauce
into the platter, lay the smelts upon it, and serve.
BROILED SMELTS WITH ONION SAUCE
Clean six or seven large smelts, dip in beaten egg, then into seasoned
crumbs, and string on skewers by the heads. Broil, basting with
melted butter as required. Fry two teaspoonfuls of chopped onion
in butter, but do not brown. Take from the fire, add a teaspoonful
of vinegar, and an equal quantity of minced parsley. Pour into
a bowl and put on ice until cool. When ready to serve, mix a
tablespoonful and a half of fresh butter with the sauce and make
it into small balls. Serve one ball of the butter with each fish.
[Page 369]
BAKED SMELTS--I
Remove the heads, split, dip in melted butter, then in flour. Put
into a buttered baking-pan, bake for ten minutes, sprinkle with
cayenne and lemon-juice, and serve.
BAKED SMELTS--II
Put prepared smelts into a buttered baking-dish, sprinkle with
chopped parsley and mushrooms, and salt, pepper, and grated nutmeg
to season. Pour over half a cupful of white wine, cover with a
Cream Sauce, sprinkle with crumbs, dot with butter, and bake in
the oven. Squeeze lemon-juice over and serve in the baking-dish.
BAKED SMELTS--III
Clean eighteen or twenty smelts and put into a baking-dish with
one tablespoonful each of chopped onion and celery, a wineglassful
of white wine, and salt and pepper to season. Cover with large fresh
mushrooms and a cupful of Spanish Sauce. Sprinkle with crumbs,
dot with butter, and bake in a hot oven. Sprinkle with parsley,
squeeze lemon-juice over, and serve.
[Page 370]
BAKED SMELTS À LA DUXELLES