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#45 - SHAD

Size: 3" x 5"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


BROILED SHAD.--Shad should be well washed and dried. It may be cut in half and broiled, or you may split it open and lay a small quantity of salt over it, and lay it upon a gridiron well buttered. It will broil in about twenty minutes, and should be thoroughly done. Melted butter may be served with it, but in a separate dish.

BOILED SHAD.--Get a nice fat shad, fresh from the water, that the skin may not crack in boiling; put it in cold water on a slice in a kettle of proper length, with a wine-glass of pale vinegar, salt, a little garlic, and a bundle of parsley; when it is done, drain all the water from the fish, lay it in the dish, and garnish with scraped horse-radish. Have a small dish of nice melted butter to mix with the different catsups, as taste shall direct.

BAKED SHAD.--When cleaned, make stuffing of bread crumbs, salt, pepper, butter and herbs; moisten with beaten egg and milk; stuff the shad, and tie or sew it up. Lay it in the pan, and baste with butter and a little Madeira wine. Let the fish bake until tender and well browned, put on a hot dish, and make the gravy thick with browned flour; stir well, add juice of one lemon, and more wine if necessary to flavor. Decorate with sliced lemon and water-cress.

SHAD ROE CROQUETTES.--One pint of cream, four tablespoonsful of corn starch, four shad roes, four tablespoonsful of butter, juice of one lemon; flavor with nutmeg and a little cayenne. Boil the roes fifteen minutes in salted water, drain and mash. Boil the cream, mix butter and corn starch, and stir through, adding seasoning to the roes. Boil up once, let cool, and fry as directed.