Chapter 14

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

Cover the roe from a large shad with boiling water and drain. Put 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 [Page 343] 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 [Page 344] 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 [Page 350] 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 [Page 351] 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 [Page 358] 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