Cassell's dictionary of cookery

Shad, Broiled.— No. l. Scale a fish, cut off its head, empty and wash it carefully, split it open down the sides of the backbone, and, if liked, divide each fillet into pieces two or three inches wide. Wipe these pieces with a soft cloth, dip them in oil, and broil them gently until done enough. Eemember to lay the inner part of the flesh to the fire first, and when one side is done turn it upon the other. Work a tea-spoonful of salt and a tea-spoonful of pepper into four ounces of butter with the point of a sharp knife. Lay the paste on a hot dish, and turn the broiled fish two or three times in it. Put the dish-cover over it, and keep it in a hot place till wanted. No. 2. Clean, empty, and dry a fish weighing about two pounds, and score it across the back. Sprinkle a little pepper and salt over it, pour upon it as much oil as will cover it, and let it lie until it is well soaked. Broil it over a clear steady fire, and when one side is done turn it upon the other. Drain it, serve on a hot dish, and send oil and vinegar, or caper sauce, sorrel SKA (852) SHA sauce, or maitre d'hotel butter, to table with. it. | Time, half an hour to soak the fish, and about | eighteen minutes to broil each side. Cost, variable. Shad, French way of Cooking.— "This fish," says M. Ude, " is held in high estimation in France, and especially in Paris. It must be scaled, emptied, and washed nicely. Next it is to be steeped in a little oil with pepper and salt. It is necessary to split it, that the salt may penetrate. Broil it on both sides over a slow fire. It will be done in the course of one hour. AVben done, let it be served with caper sauce, or with sorrel." Shad, Fried.— Scale the fish, lift the flesh from the bones, and divide it into pieces convenient for serving. Preserve the roe to fry with it. Wash the pieces, wipe them dry with a soft cloth, and dip each one separately in flour. Put them into boiling hot fat, and fry them gently until done enough. Drain them, and serve them upon a hot dish. Fry the roe, and garnish the fish with it. Serve with caper or maitre d'hotel sauce. Time to fry, ten minutes or more, according to thickness. Shad, Planked, American.— Scale and empty the fish, cut ofl: the head, and split it open from head to tail. Spread it on a board, and fasten it down with pegs or skewers to keep it in position. Put it before a clear fire, and rest the lower end of the plank in a tub containing salt and water. Toast the fish, and keep basting it well with the liquor ; when it is almost cooked baste it with butter. Serve on a hot dish, garnish with pickled walnuts, and send melted butter flavoured with walnut ketchup to table in a tureen.