145. - Mackerel

Are generally served up plain boiled; put them in a kettle containing enough boiling water according to the number, well salted; let simmer nearly half an hour, take them up, drain, and dish them upon a napkin; serve melted butter in a boat, with which you have mixed a table-spoonful of chopped fennel, boiling it a few minutes.

147. - To Roast Shad-(Sea-Shore Eeceipt.)

Split your fish down the back after he is cleansed and washed; nail the halves on shingles or shortboard; stick them erect in the sand round a large fire; as soon as they are well browned, serve on whatever you have; eat with cold butter, black pepper, salt, and a good appetite. (This is a delicious way of cooking this fish.)

148. - For Preserving Shad

Place the shad, cleaned and washed, on a layer of salt in the bottom of the vessel, alternating the layers of shad and salt; the salt covering the top ones. Leave them twenty-four hours; then take them out and wipe them dry. For fifty shad, make a pickle of quarter of a pound of saltpetre and a pound of brown sugar mixed with salt enough to cure the fish; put the shad in alternate layers with this dry preparation; and put them away. When a shad is taken out to cook, it should be soaked a few hours before broiling.

149. - To Broil A Shad

Shad should be well washed and dried. It may be cut in half and broiled, or you may split it open and lay a small quantity of salt over it, and lay it upon a gridiron well buttered. It will broil in about twenty minutes, and should be thoroughly done. Melted butter may be served in a sauce-boat with it. Shad is even more palatable when baked than broiled. To bake Shad it should be stuffed with mashed potatoes and chopped parsley. Lay it in the oven on a pan which is well covered with butter chopped in pieces; baste the fish with the butter and add fresh quantities as fast as it is absorbed. Half or three-quarters of a pound of butter should be used for large-sized shad.

150. - To Roast Pike-(Soyer.)

This fish, in France, is found daily on the tables of the fish epicures. It is usually baked, when dressed plain. Having cleaned the fish, stuff it, and sew the belly up; butter a saucepan, (a shallow frying-pan,) put the fish into it, and place it in the oven for an hour or more, according to the size; when done, dish it without a napkin, and pour anchovy sauce round it. The fish, before baking, should be trussed with its tail in its mouth, and have four incisions cut in each side, and well buttered over.

151. - Fish Cakes

Cold boiled fresh fish, or salt codfish is nice minced fine, with potatoes, moistened with a little water, and a little butter put in, done up into cakes of the size of common biscuit, and fried brown in pork-fat or butter.

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152. - To Cook Carp

Scour a fresh caught carp, and rub clean with salt and water; but scale him not; open him, and put him, with his blood and liver into a small pot; take a handful of sweet marjoram, thyme, or parsley, a sprig of rosemary and another of savory. Bind them in small bundles, and add them to the carp, with four or five whole onions, twenty pickled oysters, and three anchovies. Pour on claret wine enough to cover the carp, seasoned with salt, cloves, mace and lemon-peel. Cover the pot, and set it on a quick fire. When done, take out the carp, lay it with the broth into a dish. Pour over it a quarter of a pound of butter, melted and beaten with six spoonfuls of the broth, the yolks of two or three eggs, and some of the herbs shred; garnish the dish with lemons, and serve up, and much good to you.