Butter a large, flat earthenware dish, lay the shad, split open, upon it, and cover with a forcemeat made of the roes, some bread-crumbs, parsley, bay- leaf, thyme, butter, and 6 mushrooms, all chopped and mixed together. Sew the fish up and bake 42 (&J page 43) With a Saucepan over the Sea for an hour, basting it with yi pint of white stock, seasoned with lemon juice, sherry, onion, and carrot✪ Baked Shad (as cooked in France). BROILED FISH (as cooked in Normandy). Clean and split a large fish, such as flounder, bluefish, or mackerel, cover it with a mixture of sweet oil, vinegar, chopped onion, herbs, salt, and pepper✪ Broiled Fish (as cooked in Normandy). Set in a cold place for an hour, turning it several times. Drain it, dip it in bread-crumbs, then in egg and more crumbs, and broil till brown. Serve with Tartare sauce. SOLE, k la Normande. Make a forcemeat of bread, herbs, oysters, and truffles, mushrooms, and jj( pound of ham, all cut up and mixed with j^ cup of white stock. Stuff the fish with this, squeeze the juice of a lemon over it, dot it with butter and bread-crumbs. Lay it in a dish, pour over it j^ pint of white stock, mixed with some parsley, pepper, and salt. Bake 40 minutes, basting often, and serve in the same dish, adding more stock, if too dry. FISH SALAD (as made in the Tyrol). Remove skin and bones and flake 2 cups of cold boiled fish, add ^ pound of cold boiled shrimps, cut into dice, mix with 4 tablespoonfuls 43 With a Saucepan over the Sea of vinegar, a little pepper, j^ teaspoonful of celery seed, and 2 tablespoonfuls of capers. Stir well and add I green pepper, cut up finely and free from seeds, and then enough mayonnaise dressing to make it moist✪ Fish Salad (as made in the Tyrol). Serve in a bed of lettuce leaves, with bits of aspic jelly and 2 hard-boiled eggs, sliced and arranged as a garnish. FISH PIES. These are served at all of the English and French inns, and are not hard to make at home. Dip j4 pound of stale bread-crumbs in enough milk to moisten, add i ounce of butter, a little salt and pepper, and beat until smooth over the fire. Add parsley, thyme, and a bay leaf, and take off to cool. Skin and bone 2 good flounder, cod, bass, or mackerel ; scrape and pound half of the flesh and add it to the bread mixture. Season the rest, cut into slices, and arrange it in layers in a deep dish, with forcemeat of the fish and bread between, and dropping little bits of butter here and there. Have ready i cup of fish broth or consomme or veal stock, rather thick and well seasoned ; pour it over and arrange slices of bacon on top, under a lid of fine puff paste. Leave a hole in the middle for the steam to escape, cover with a layer of buttered paper✪ Fish Pies, and bake 3 hours in a slow oven. 44 With a Saucepan over the Sea Take off the paper, and when the pie is brown, fill the hole with ^ cup of stock, mixed with a tablespoonful of sherry or white wine, and serve cold. MACKEREL PIE. (Scotland.) Make a forcemeat of the roes and some parsley, onion, butter, bread-crumbs, thyme, sweet mar- joram, and the yolk of an egg. Cut the fish into strips and roll them with a filling of this. Arrange neatly in a deep dish, pour in ^ cup of stock and cover with a layer of mashed potatoes✪ Mackerel Pie (Scotland). Bake ^ of an hour and serve hot. FRIED OYSTERS. (Holstein style.) Open and drain 2 dozen fine large oysters, dry in a napkin, and keep the juice for soup. Mix some salt and pepper, ^ a cup of flour, a little butter, and the yolk of 2 eggs✪ Fried Oysters (Holstein style). Dip each oyster in this, covering well, then in a mixture of equal parts bread-crumbs and grated cheese. Fry them in boiling fat, drain and garnish with parsley and lemon. SALMON CROQUETTES. (A Swedish recipe.) Fresh salmon is very fine and plentiful in Norway and Sweden, but canned fish may be used instead. Cook j4 pint of white stock with j4 ounce of butter, yolks of two eggs, parsley, pepper 45 With a Saucepan over the Sea ✪ Salmon Croquettes (A Swedish recipe)

AI-modernized reading of the original text

Butter a large, flat earthenware dish, lay the shad, split open, upon it, and cover with a forcemeat made of the roes, some bread-crumbs, parsley, bayleaf, thyme, butter, and 6 mushrooms, all chopped and mixed together. Sew the fish up and bake (&J page 43) With a Saucepan over the Sea for an hour, basting it with 1/2 pint of white stock, seasoned with lemon juice, sherry, onion, and carrot. BROILED FISH (as cooked in Normandy). Clean and split a large fish, such as flounder, bluefish, or mackerel, cover it with a mixture of sweet oil, vinegar, chopped onion, herbs, salt, and pepper. Set in a cold place for an hour, turning it several times. Drain it, dip it in bread-crumbs, then in egg and more crumbs, and broil till brown. Serve with Tartare sauce. SOLE, k la Normande. Make a forcemeat of bread, herbs, oysters, and truffles, mushrooms, and jj( pound of ham, all cut up and mixed with j^ cup of white stock. Stuff the fish with this, squeeze the juice of a lemon over it, dot it with butter and bread-crumbs. Lay it in a dish, pour over it j^ pint of white stock, mixed with some parsley, pepper, and salt. Bake 40 minutes, basting often, and serve in the same dish, adding more stock, if too dry. FISH SALAD (as made in the Tyrol). Remove skin and bones and flake 2 cups of cold boiled fish, add ^ pound of cold boiled shrimps, cut into dice, mix with 4 tablespoonfuls With a Saucepan over the Sea of vinegar, a little pepper, j^ teaspoonful of celery seed, and 2 tablespoonfuls of capers. Stir well and add I green pepper, cut up finely and free from seeds, and then enough mayonnaise dressing to make it moist. Serve in a bed of lettuce leaves, with bits of aspic jelly and 2 hard-boiled eggs, sliced and arranged as a garnish. FISH PIES. These are served at all of the English and French inns, and are not hard to make at home. Dip j4 pound of stale bread-crumbs in enough milk to moisten, add i ounce of butter, a little salt and pepper, and beat until smooth over the fire. Add parsley, thyme, and a bay leaf, and take off to cool. Skin and bone 2 good flounder, cod, bass, or mackerel ; scrape and pound half of the flesh and add it to the bread mixture. Season the rest, cut into slices, and arrange it in layers in a deep dish, with forcemeat of the fish and bread between, and dropping little bits of butter here and there. Have ready i cup of fish broth or consomme or veal stock, rather thick and well seasoned ; pour it over and arrange slices of bacon on top, under a lid of fine puff paste. Leave a hole in the middle for the steam to escape, cover with a layer of buttered paper, and bake 3 hours in a slow oven. With a Saucepan over the Sea Take off the paper, and when the pie is brown, fill the hole with ^ cup of stock, mixed with a tablespoonful of sherry or white wine, and serve cold. MACKEREL PIE. (Scotland.) Make a forcemeat of the roes and some parsley, onion, butter, bread-crumbs, thyme, sweet marjoram, and the yolk of an egg. Cut the fish into strips and roll them with a filling of this. Arrange neatly in a deep dish, pour in ^ cup of stock and cover with a layer of mashed potatoes. Bake ^ of an hour and serve hot. FRIED OYSTERS. (Holstein style.) Open and drain 2 dozen fine large oysters, dry in a napkin, and keep the juice for soup. Mix some salt and pepper, ^ a cup of flour, a little butter, and the yolk of 2 eggs. Dip each oyster in this, covering well, then in a mixture of equal parts bread-crumbs and grated cheese. Fry them in boiling fat, drain and garnish with parsley and lemon. SALMON CROQUETTES. (A Swedish recipe.) Fresh salmon is very fine and plentiful in Norway and Sweden, but canned fish may be used instead. Cook j4 pint of white stock with j4 ounce of butter, yolks of two eggs, parsley, pepper With a Saucepan over the Sea

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Baked Shad (as cooked in France)Broiled Fish (as cooked in Normandy)Fish Salad (as made in the Tyrol)Fish PiesMackerel Pie (Scotland)Fried Oysters (Holstein style)Salmon Croquettes (A Swedish recipe)

With a saucepan over the sea