Harper's cook book encyclopædia

a squeeze of lemon-juice, and the beaten yolk of one egg ; stuff the body of the fish with the mixture, and sew up the opening. Score the flesh of the fish, and put a strip of salt pork in each gash. Grease a large tin sheet, placed in the bottom of a large dripping-pan, lay the fish on it, dredge with flour, salt and pepper, pour a teacupful of water in the bottom of the pan, and set in a hot oven. Let bake fifteen minutes to every pound of fish ; baste every ten minutes. When the fish is done lift the tin from the pan, and slip it carefully out from under the fish on to a heated dish ; garnish with slices of lemon and fried potato balls. Serve with sauce hollandaise. Shad, Broiled. — Split the fish, wash in cold water, and wipe dry. Dredge it with salt, pepper, and flour, and broil over a clear fire, the inside first, and turn frequently. Serve with bechamel, maitre d’hotel, or any other fish sauce, according to taste. See Sauces. Shad, Planked. — Scale and empty the fish, cut off 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 flavored with walnut catsup to table in a tureen. Shad-roe Croquettes. — Wash two shad-roes ; put them in a saucepan of boiling salt water, and set on the fire to simmer slowly for fifteen minutes. Take from the water, remove the skin, and mash them. Put a teacupful of cream in a small saucepan with a table-spoonful of thick stock, and set on to boil. Rub I oz. of butter and two table-spoonfuls of flour together, and add to the boil- [illustration: Shad-roes en Brochettes] [illustration: Smelts, Broiled] ing milk; beat in the yolks of two eggs ; take from the fire ; add the shad-roe, with a table-spoonful of minced parsley, the juice of a small lemon, half a teaspoonful of salt, and a dash of cayenne. Mix well ; turn out on a dish. When cold and firm, form into croquettes; dip first in beaten egg, then in cracker meal, and fry in boiling fat. Serve with sauce hollandaise. Shad-roes en Brochettes. — Parboil shad -roes and throw them into cold water. Take them out, cut them into inch lengths, and roll them in flour. Impale them on slender skewers with alternate slices of bacon, cut verv thin, and broil over a clear fire until the bacon is clear and crisp. Serve with melted butter or with a maitre d’hotel sauce. Sardines (with curry). — Make a paste in the proportion of one tablespoonful of butter to one teaspoonful of French mustard and one of curry- powder, moistened with lemonjuice. Wash the oil and skin from large sardines and spread them thickly with this mixture. Broil the sardines over a clear fire long enough to heat them through, and serve on hot, buttered toast. Baked tomatoes are good to serve with sardines. Sardines may be served on a bed of boiled rice. Form the rice on a hot platter and arrange the sardines on the rice. Pour a curry sauce over the whole.