The Blue Grass Cook Book

page 52

      SALMON

  1 pint can of salmon,

  1/2 cup of crackers rolled coarse,

  2 tablespoons butter,

  3 well-beaten eggs,

  Salt and pepper.

Steam one hour; serve with drawn butter poured over it, in which put chopped
mushrooms a few minutes before taking from the stove.
Chopped olives and capers are an improvement.

      BAKED SHAD
Miss Virginia Croxton

Clean, open, and take out the roe, if there is one. Wash carefully and scrape
out the blood near the backbone. Lay in a pan long enough not to bend the fish
with head on. Fill with seasoned bread-crumbs and sprinkle well in and out with
pepper and salt. Gash the top about 2 inches apart and lay strips of fat bacon
in the gashes. Bake in a hot oven, adding hot water enough to keep fish from
drying and sticking to the pan. Bake from 1/2 to an hour, according to size.
Serve with tomato catsup or Worcestershire sauce.

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