Sardines belong to the same order as the herring. They abound in the Medi- terranean, and are also found in parts of the Atlantic. They appear in shoals, are caught with nets, and are salted, dried, soaked in boiling oil and put into boxes and covered with oil. A good many of the fish sold as sardines are really sprats, cured and preserved in the same way. A variety named anchovied sardines are sardines that have been cured in red wine. Sardines are very wholesome, and fur- nish an agreeable addition to the table. THE SCUPPAUG. The scup, or scuppaug, is very abundant in the eastern market in some seasons. (1) Small ones are best fried in the frying pan. (2) Large ones can be broiled, and a rich sauce served with them. The flesh is rather dry, and flavorless. THE SOUPPATJG. SHAD. This fish is probably best broiled. The fish is apt to be dry. The secret of having it juicy is to rub it with melted butter or salad oil before broiling it. Then broil it over a clear coal fire, It will take 20 or 30 minutes. When done, spread with butter, salt and pepper. A cream or bechamel sauce is often served with it. (2) Many people prefer this fish baked Stuff and bake it as directed for baking fish. It will take from 1 to 1| hours to bake, Dressing for Baked Shad. — Boil up the gravy in which the shad was baked, put in a large tablespoon of browned flour which has been wet with a little cold water, and the juice of 2 lemons. Pour it around the fish after it is placed on the platter, or serve it in a sauce= boat. (3) It is also nice fried, proceeding as directed for frying fish, at the beginning of this chapter. (4) It is sometimes potted. See our recipe for potting fish, given at the beginning of this chapter. The shad is found only in the northern hemisphere. The American shad is best. They attain a length of 2 to 3 feet, and weight of 4 to 8 lbs. SHEEPSHEAD. This fish is excellent boiled. Proceed as previously directed for boiling fish. (2) It is probably best steamed. Take a medium sized fish, dress, clean, rub with a little salt, wrap it in a cloth and then steam. Time to steam, about 1 hour. Then garnish with parsley and slices of lemon, and serve with drawn butter or other good fish FISH 77 sauce. (3) It is excellent broiled. Split it in two lengthwise, remove the head and backbone, rub on butter or salad oil, and broil over a clear fire. When done spread on butter, add salt and pepper, and squeeze on lemon juice, and serve. (4) It is also nice stuffed and baked as directed previously for baking fish, at the beginning of this chapter. The eheepshead is found in the warm- er waters of the Atlantic, south of Cape Cod. It sometimes exceeds 2 feet in length, and weighs 14 or 15 lbs., but its average weight is 5 or 6 lbs. Its flesh is very delicate and has been likened to the English turbot, and is one of the best of our food fish. THE SHEEP8HEAD. SMELTS. Smelts, small trout, and all small pan fish are better dressed with scissors than with a knife.

AI-modernized reading of the original text

Sardines belong to the same order as the herring. They abound in the Mediterranean, and are also found in parts of the Atlantic. They appear in shoals, are caught with nets, and are salted, dried, soaked in boiling oil and put into boxes and covered with oil. A good many of the fish sold as sardines are really sprats, cured and preserved in the same way. A variety named anchovied sardines are sardines that have been cured in red wine. Sardines are very wholesome, and furnish an agreeable addition to the table. THE SCUPPAUG. The scup, or scuppaug, is very abundant in the eastern market in some seasons. (1) Small ones are best fried in the frying pan. (2) Large ones can be broiled, and a rich sauce served with them. The flesh is rather dry, and flavorless. [illustration: THE SCUPPAUG.] SHAD. This fish is probably best broiled. The fish is apt to be dry. The secret of having it juicy is to rub it with melted butter or salad oil before broiling it. Then broil it over a clear coal fire, It will take 20 or 30 minutes. When done, spread with butter, salt and pepper. A cream or bechamel sauce is often served with it. (2) Many people prefer this fish baked Stuff and bake it as directed for baking fish. It will take from 1 to 1| hours to bake, Dressing for Baked Shad. — Boil up the gravy in which the shad was baked, put in a large tablespoon of browned flour which has been wet with a little cold water, and the juice of 2 lemons. Pour it around the fish after it is placed on the platter, or serve it in a sauce= boat. (3) It is also nice fried, proceeding as directed for frying fish, at the beginning of this chapter. (4) It is sometimes potted. See our recipe for potting fish, given at the beginning of this chapter. The shad is found only in the northern hemisphere. The American shad is best. They attain a length of 2 to 3 feet, and weight of 4 to 8 lbs. SHEEPSHEAD. This fish is excellent boiled. Proceed as previously directed for boiling fish. (2) It is probably best steamed. Take a medium sized fish, dress, clean, rub with a little salt, wrap it in a cloth and then steam. Time to steam, about 1 hour. Then garnish with parsley and slices of lemon, and serve with drawn butter or other good fish sauce. (3) It is excellent broiled. Split it in two lengthwise, remove the head and backbone, rub on butter or salad oil, and broil over a clear fire. When done spread on butter, add salt and pepper, and squeeze on lemon juice, and serve. (4) It is also nice stuffed and baked as directed previously for baking fish, at the beginning of this chapter. The sheepshead is found in the warmer waters of the Atlantic, south of Cape Cod. It sometimes exceeds 2 feet in length, and weighs 14 or 15 lbs., but its average weight is 5 or 6 lbs. Its flesh is very delicate and has been likened to the English turbot, and is one of the best of our food fish. [illustration: THE SHEEPSHEAD.] SMELTS. Smelts, small trout, and all small pan fish are better dressed with scissors than with a knife.

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