The Blue Grass Cook Book

page 53

      FRIED SHAD
Miss Virginia Croxton

Clean, split, and take out the backbone. Cut into pieces about 2 inches wide.
Salt and pepper to taste and fry in hot lard until a light brown.

      ROASTED SHAD
A Virginia Recipe

Wipe dry and rub inside and out with pepper and salt. Fasten the fish securely
to a board and put in front of an open fire and let it cook till well done.
Serve with drawn butter.

      TURBOT
Steam 1 fish; pick to pieces and bone; sprinkle with salt and pepper in layers
and set aside. Boil a little parsley and onion in a pint of milk; strain, set
back on fire; stir in 1/4 of a pound of flour, 1/4 of a pound of butter, and
boil till thick; set to one side until partially cold; beat up 2 eggs and stir
in the mixture; butter a baking-dish and fill with alternate layers of fish and
dressing; sprinkle top with bread-crumbs, and bake until it puffs up in centre.

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