Planked Shad

Tack the shad on a thick oak plank already heated, skin side down, and bake in the oven or broil before coals or under gas for twenty to thirty minutes

Finnan Haddie.

Parboil five minutes and then broil, as if fresh.

Salt Mackerel.

These should be thoroughly freshened by soaking flesh side down in water over night or longer; then broil or boil.

Fried Fish

Clean, remove as much skin and bone as possible; divide large fish in sections of uniform thickness. Wipe dry, season slightly, roll in flour, then in egg and crumbs, and fry in deep fat like croquettes, or in a shallow pan, and turn while cooking.

Deep fat should be hotter than for doughs and not quite so hot as for croquettes, since the fish must have time to cook through. About five minutes is needed to fry fillets or turbans of fish.

Trout, pickerel or perch are usually rolled in corn-meal and cooked with fat salt pork in a frying-pan. Large trout may be baked.

Stuffing For Fish.

Mix one cup of coarse stale or dry crumbs, either bread or cracker, with one-half teaspoon of salt, a little pepper, and onion juice, and stir into one ounce of butter melted. Moisten with about one-fourth cup of water.

Lemon juice, vinegar, chopped pickles, capers, parsley, one or all, may be added to this stuffing.

For a dry crumbly stuffing use double the quantity of butter and omit the water.

An egg is added to aid in holding it together and to the fish.

Oysters, mushrooms, green peppers, etc., may be added to the stuffing.

Fish Forcemeat

Chop any raw white fish and mix with each pound two eggs, one cup of thick white sauce (or one cup of cream and one cup of white crumbs), and season with salt, pepper, lemon and onion juice. Use to stuff a whole fish, or to roll up in turbans, or cook by itself like croquettes, or steam in a mold, or shape in small balls and cook in water to use as a garnish for soups, or to serve with a white sauce.

Broiled Oysters

Dip large oysters in melted butter seasoned with salt and pepper, and then in fine cracker crumbs. Put on a buttered broiler and cook five minutes or more until the juice begins to run.

Fried Oysters

Wash large oysters, parboil, drain, and sprinkle with salt and pepper. Roll first in seasoned crumbs, then dip in beaten egg mixed with one tablespoon of milk; roll in crumbs again. Fry one minute in smoking hot lard. Drain on paper.

Oysters are also fried in batter like tripe.