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Classic
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page 46
Clear the fish from the bones, and put a layer of it in a pie-dish, which
sprinkle with pepper and salt; then a layer of bread-crumbs, oysters, nutmeg,
and chopped parsley. Repeat this till the dish is quite full. You may form a
covering either of bread-crumbs, which should be browned, or puff-paste, which
should be cut off into long strips, and laid in cross-bars over the fish, with a
line of the paste first laid round the edge. Before putting on the top, pour in
some made melted butter, or a little thin white sauce, and the oyster-liquor,
and bake.
Time.--If of cooked fish, 1/4 hour; if made of fresh fish and puff-paste, 3/4
hour.
STEAMED FISH.
Secure the tail of the fish in its mouth, the body in a circle; pour over it
half a pint of vinegar, seasoned with pepper and salt; let it stand an hour in a
cool place; pour off the vinegar, and put it in a steamer over boiling water,
and steam twenty minutes, or longer for large fish. When the meat easily
separates from the bone it is done. Drain well, and serve on a very clean white
napkin, neatly folded and placed on the platter; decorate the napkin around the
fish with sprigs of curled parsley, or with fanciful beet cuttings, or
alternately with both.
TO BROIL A SHAD.
Split and wash the shad, and afterwards dry it in a cloth. Season it with salt
and pepper. Have ready a bed of clear, bright coals. Grease your gridiron well,
and as soon as it is hot, lay the shad upon it, the flesh side down; cover with
a dripping-pan and broil it for about a quarter of an hour, or more, according
to the thickness. Butter it well, and send it to the table. Covering it while
broiling gives it a more delicious flavor.
BAKED SHAD.
Many people are of the opinion that the very best method of cooking a shad is to
bake it. Stuff it with bread-crumbs, salt, pepper, butter and parsley, and mix
this up with the beaten yolk of egg; fill the fish with it, and sew it up or
fasten a string around it. Pour over it a little water and some butter, and bake
as you would a fowl. A shad will require from an hour to an hour and a quarter
to bake. Garnish with slices of lemon, water cresses, etc.
Dressing for Baked Shad.-Boil up the gravy in which the shad was baked, put in a
large tablespoonful of catsup, a tablespoonful of brown flour which has been wet
with cold water, the juice of a lemon, and a glass of sherry or Madeira wine.
Serve in a sauce boat.
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