|
Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Shad. |
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.
|
|
