The Portland Woman's Exchange Cook Book

Prepare one large shad for boiling by rashing and boning. Make small incisions on both sides of the fish and marinate it for 1 hour in olive oil and lemon juice with salt and pepper, turning it occasionally. Drain, sprinkle with bread crumbs and boil slowly j/2 hour. Cut 2 roe into 8 pieces. Roll the 8 pieces of roe and 8 large oysters in egg and bread crumbs and fry brown in deep fat. Serve the shad surrounded by roe and oysters with herb sauce. Herb Sauce. Put in a saucepan 2 chopped shallots with a little butter, salt, white pepper, nutmeg and a glass of white wine. Cook until reduced one-half. Add |/^ pint velouti sauce and boil a minute. Stir in 3 egg yolks and an equal bulk of water and stir. Do not boil. Add carefully 4 ounces of butter, stirring all the while. Season with chopped parsley and lemon juice. Mrs. Selly. Baked Shad. Butter a large, flat, earthenware dish ; lay shad, split open, upon it, and cover with a forcemeat made of the roe as follows: Drop the roe into boiling salted water and boil hard for 20 minutes; plunge into cold water, drain, and remove the skin. Mix with 1 cup bread crumbs, 1 cup melted butter, 1 teaspoon lemon juice, 1 teaspoon minced parsley, 1 teaspoon anchovy paste, a little thyme and bayleaf minced and 6 mushrooms chopped, salt and paprika. Sew the fish up and bake for 1 hour, basting in the Yi pint of white stock seasoned with lemon juice, sherry, onion and carrot. Mrs. A. E. Rockey. Shad Boe. Fry shad roe in butter. When golden brown add XYi cups soup stock, 1 tablespoon mushroom catsup, 1 teaspoon walnut catsup, 1 teaspoon Worcestershire sauce. Salt and paprika to taste. Just before serving add 1 tablespoon white wine or sherry. Mrs. Adrian S. Fleming. ONOPOLE BRAND CANNED AND GLASS PURE FOODS Give Best Results in making Dainty Dishes WADHAMS and KERR BROS. Fish Sauces Anchovy Sauce. 1 oz. butter. 1 oz. flour. Salt and pepper. Yl pint milk. 1 teaspoon anchovy essence. Melt butter, add flour, then liquid very gradually. Stir on fire till boiling. Boil one or two minutes, add anchovy essence and seasoning. Mrs. William MacMaster. Bechamel Sauce for Salt Fish. Place 4 ozs. of sifted flour in a stewpan with an equal quantity of fresh butter; knead them together well with a wooden spoon; add an onion, a carrot, a head of celery — the whole cut up thin — some branches of parsley, a sprig of thyme, and half a bay leaf, two cloves, a blade of mace and a few pepper corns; moisten with about 1 pint of good consomme and j/2 a pint of cream, adding a little salt. Stir until it boils. Boil for 20 minutes, stirring all the time. Pass it through a fine sieve into a double boiler to be kept for use. Mrs. William MacMasier. Brown Sauce. To a cup of brown sauce add Yi cup of stewed tomatoes, one or two fresh or dried mushrooms (the latter soaked in water) chopped fine, a bay leaf, a teaspoon of anchovy paste, 3 or 4 tiny red peppers chopped fine and half a slice of onion chopped fine. Simmer 15 minutes, strain, add a little water, boil up or serve. s. c c Caper Sauce for Fish. Knead two ounces of fresh butter with one ounce of flour, a very little grated nutmeg, and mignonette pepper, to these add a tablespoon of capers, a piece of glaze and a little essence of anchovies; moisten with about half a pint of good consomme; stir the sauce on the fire until it begins to simmer, then take it off; add a little lemon juice and serve. Mrs. William MacMaster. Cream Sauce. To 14 ^^P of mayonnaise add 1 tablespoon tarragon vinegar and 1 teaspoon English mustard, 2 tablespoons fresh grated horseradish, salt, cayenne. Add, stirring continuously, 1 cup whipped cream. Serve very cold with cold fish. Sauce Demi-Deuil.