eyen teaspoonful pepper, 1 tablespoonful sugar, cook 20 min-
utes, then strain ; drain the spaghetti on a sieye, put into a clean
saucepan, add the tomatoes, set for a few minutes oyer the fire ; then
arrange the spaghetti on a warm dish, high in the center, lay the
shad fillets in a circle around it, and serye.
Shad k rCastellano. — Split a large roe shad down the back, re-
moye the roe, and cut the fish in halyes ; lay 1 side and Ys the roe aside ;
remoye the bones and skin from the other half, cut it into 6 pieces ;
trim them half heart shape, sprinkle oyer the juice of Ys lemon,
and 1 eyen tablespoonful seasoning salt ; lay the fillets in a thickly
buttered pan, pour oyer 1 ounce melted butter, add 2 tablespoonfuls
white wine, and 6 fine-chopped small mushrooms ; coyer the fillets
with buttered paper, and let stand 20 minutes ; then set the pan in
the oyen and cook till done — about 10 minutes. Fry 6 pieces of
bread of same size as the fillets in butter light brown on both sides,
lay them on a warm dish, put a fillet on each piece, pour the roe.
202 SEA FOOD, Etc.
which has in the meantime been prepared aa mentioned below, and the
sauce over all, and serye. Place the shad roe in a saucepan over the
fire, cover with cold water, add 1 teaspoonful salt, 2 slices of onion,
a small bouquet, and Vt tablespoonf ul vinegar ; as soon as it begins
to boil draw the saucepan to side of stove and let it remain 5 min-
utes, then drain. Place a saucepan over the fire mth 1 tablespoon-
fttl fine-cut ham, y, tablespoonful butter, 1 tablespoonful fine-
chopped onion✪ Shad à la Castellano, the same of chopped mushrooms, and, if handy, 1
fine-chopped trufQe, Yt teaspoonful salt, and a little pepper; cook 5
minutes ; add Y, cupful white wine and the boiled roe, cover and
cook 10 minutes. At the same time melt 1 tablespoonful butter in
another saucepan, add 1 tablespoonful flour, stir 2 minutes, add lYi
cup milk, a little salt, nutmeg, a small bouquet, 6 coarsely pounded
peppers, and a little mushroom liquor ; cook 6 minutes, then strain.
Add the yolks of 2 eggs, mixed with Ys cupful cream✪ Cream Sauce with Roe, break the roe
in small pieces with a fork, pour over the above cream sauce, mix
all well together, and use as directed above.
Salt Shad^ Boiled. — Soak the fish several hours in warm water.
One hour before dressing, take it out, wash, and lay in fresh cold
water ; then place in a kettle over the fire, with sufficient water to
cover✪ Boiled Salt Shad, and as soon as it begins to boil draw the kettle from the fire
and let the fish simmer from 20 minutes to Y« hour ; serve with
butter sauce.
Salt Shad^ Broiled. — If the shad is to be prepared for break-
fast, soak the fish in warm water over night, take out in the morning
and put it for 15 minutes into cold water ; wipe dry, brush it oyer
with melted butter, place on a hot broiler over a moderate fire, and
broil on both sides light brown. Lay on a warm dish, and put
small pieces of butter over it ; set the dish for a few minutes in the
oven, and then serve.
SHEEPSHEAD.
Sheepshead^ Boiled. — Place a well-cleaned fresh fish on the
drainer of a fish kettle, cover with cold water, and add for every quart
SHEEPSHEAD. 308 ✪ Boiled Sheepshead
Page 135 · 6 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
even teaspoonful pepper, 1 tablespoonful sugar, cook 20 minutes, then strain ; drain the spaghetti on a sieve, put into a clean saucepan, add the tomatoes, set for a few minutes over the fire ; then arrange the spaghetti on a warm dish, high in the center, lay the shad fillets in a circle around it, and serye.
Shad a la Castellano. — Split a large roe shad down the back, remove the roe, and cut the fish in halves ; lay 1 side and Ys the roe aside ; remoye the bones and skin from the other half, cut it into 6 pieces ; trim them half heart shape, sprinkle over the juice of Ys lemon, and 1 even tablespoonful seasoning salt ; lay the fillets in a thickly buttered pan, pour oyer 1 ounce melted butter, add 2 tablespoonfuls white wine, and 6 fine-chopped small mushrooms ; cover the fillets with buttered paper, and let stand 20 minutes ; then set the pan in the oven and cook till done — about 10 minutes. Fry 6 pieces of bread of same size as the fillets in butter light brown on both sides, lay them on a warm dish, put a fillet on each piece, pour the roe.
which has in the meantime been prepared as mentioned below, and the sauce over all, and serve. Place the shad roe in a saucepan over the fire, cover with cold water, add 1 teaspoonful salt, 2 slices of onion, a small bouquet, and Vt tablespoonful vinegar ; as soon as it begins to boil draw the saucepan to side of stove and let it remain 5 minutes, then drain. Place a saucepan over the fire with 1 tablespoonful fine-cut ham, 1/2 tablespoonful butter, 1 tablespoonful finechopped onion, the same of chopped mushrooms, and, if handy, 1 fine-chopped truffle, Yt teaspoonful salt, and a little pepper; cook 5 minutes ; add Y, cupful white wine and the boiled roe, cover and cook 10 minutes. At the same time melt 1 tablespoonful butter in another saucepan, add 1 tablespoonful flour, stir 2 minutes, add lYi cup milk, a little salt, nutmeg, a small bouquet, 6 coarsely pounded peppers, and a little mushroom liquor ; cook 6 minutes, then strain. Add the yolks of 2 eggs, mixed with Ys cupful cream, break the roe in small pieces with a fork, pour over the above cream sauce, mix all well together, and use as directed above.
Salt Shad, Boiled. — Soak the fish several hours in warm water. One hour before dressing, take it out, wash, and lay in fresh cold water ; then place in a kettle over the fire, with sufficient water to cover, and as soon as it begins to boil draw the kettle from the fire and let the fish simmer from 20 minutes to Y« hour ; serve with butter sauce.
Salt Shad, Broiled. — If the shad is to be prepared for breakfast, soak the fish in warm water over night, take out in the morning and put it for 15 minutes into cold water ; wipe dry, brush it over with melted butter, place on a hot broiler over a moderate fire, and broil on both sides light brown. Lay on a warm dish, and put small pieces of butter over it ; set the dish for a few minutes in the oven, and then serve.
SHEEPSHEAD.
Sheepshead^ Boiled. — Place a well-cleaned fresh fish on the drainer of a fish kettle, cover with cold water, and add for every quart
SHEEPSHEAD. 308
Records on this page
Shad à la CastellanoShad à la BomaineCream Sauce with RoeBoiled Salt ShadBroiled Salt ShadBoiled Sheepshead