Select a small, fine shad, pare and scale it, then let it steep as long as possible in a marinade composed of one tablespoon-ful of oil, half a sliced lemon, a quarter of a bunch of parsley-roots, and half a sliced onion. When ready, place it in a buttered stewpan, with half a glassful of white wine, three tablespoonfuls of mushroom liquor, also a good bouquet (No. 254). Take two handfuls of picked and washed sorrel, mince it very fine, then put it in the stewpan with the fish, adding a good pinch of salt and half a pinch of pepper ; cover it, and let it cook as long as possible on a slow fire - at least two hours; then arrange the shad on a dish. Add one tablespoonful of white roux (No. 135) to the juice, thicken well, and pour the sauce over the fish when serving, with some more of its own gravy in a sauce-bowl.