European and American cuisine

Shad fried à l'Allemande. — Split a well-cleaned roe shad down the back, remove the roe and backbone, cut off the head and tail, and divide the fish into 6 pieces ; season with 1 tablespoonful salt, sprinkle over 2 tablespoonfuls lemon juice. Lay the pieces in a deep dish with 1 large onion cut into slices, 2 sprigs of thyme, 2 bay leaves, 12 whole peppers, cover and let stand 30 minutes ; then take the fish out, wipe dry, and dust the pieces over lightly with flour ; beat 2 eggs in a soupplate till light, take each piece on a fork, dip first into the beaten egg, then roll in grated bread crumbs ; pat each piece with a knife on both sides to make them nice and smooth ; place a large frying pan over the fire with 1 tablespoonful lard, 1 tablespoonful butter ; when hot, put in as many of the fish pieces as will conveniently go in, and fry light brown first on one side and then on the other. Serve with sauce Tartare & l'Allemande. Shad Roe. — Place the roe in a saucepan, cover with cold water; add 1 teaspoonful salt, 1 tablespoonful vinegar, 1 small onion cut into slices, 3 whole peppers, and 1 sprig of parsley tied together with 1 clove, and a small sprig of thyme. Set the saucepan over the fire ; as soon as it comes to a boil, draw the saucepan to side of stove, let it simmer (not boil) Ij minutes ; then remove the roe, dip it in beaten egg and bread crumbs. Melt 1 tablespoonful butter in a small frying pan, put in the roe, cover and cook 5 minutes on each side ; dress on a warm dish, and spread over 1 ounce maître d'hôtel butter. Shad Roe à la Jardiniére. — Prepare the roe as in foregoing recipe; cut 8 or 4 small young carrots into slices, lay over one another, and cut them into fine strips like straws (there should be Vt cupful) ; place them in a saucepan, cover with ¾ pint boiling water, add 1 teaspoonful sugar, and boil 10 minutes ; then add % pint young green peas, cook until done. Mix Vs tablespoonful butter with 74 tablespoonful cornstarch ; add it to the peas with y4 teaspoonful salt, stir and cook 2 minutes ; remove from fire, add Ys tablespoonful fine-chopped parsley. Arrange the roe on a warm dish, pour the peas and carrots over. Have 1 pint small German potatoes peeled and boiled in salted water, then drained, returned to the saucepan with ½ tablespoonful butter, and cooked a few minutes. Lay them in a circle around the dish, sprinkle a little fine-chopped parsley over, and serve. Shad Roe Broiled. — Season the roe with 1 even teaspoonful salt, pour over a little melted butter, let it lay 15 minutes, then pat it on a fine wire broiler and broil over clear fire, 8 minutes on each side (care must be taken not to have the fire too hot). When done, dress the roes on a warm dish, spread 1 tablespoonful maftre d'hdtel butter over, and garnish with potatoes prepared as follows : Peel 3 large potatoes, cut each one lengthwise into 6 pieces, and fry them light brown in boiling fat.