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Article Directory: 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,
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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.
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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.
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