Cook together a tablespoonful each of butter and flour, add two cupfuls of milk and cook until thick, stirring constantly. Add a teaspoonful of grated onion, take from the fire and add the beaten yolks of two eggs, and salt, pepper, and minced parsley to season. Add two cupfuls of cold cooked shad flaked fine, put into a buttered baking-dish, sprinkle with crumbs and brown in the oven.
Prepare and clean a small shad and put into a buttered baking-dish with salt and pepper to season, two finely chopped shallots and half a wineglassful of white wine. Cover with buttered paper and bake in a moderate oven. Take up the fish, add the juice to a cupful of Allemande Sauce and tint green with minced parsley and spinach juice. Pour over the fish and serve.
Soak two shad roes for twenty minutes in seasoned olive-oil, drain and broil. Serve with Maitre d'Hotel Sauce.
Wash and dry the roe and broil on a well-greased broiler, rubbing with butter while broiling. Serve with Maitre d'Hotel Sauce.
Parboil a large shad roe, drain, rub with melted butter, and broil. Serve with Maitre d'Hotel Sauce.
Parboil the roe for ten minutes in salted water, drain, and plunge into ice-water for ten minutes. Wipe dry and put on ice for half an hour. Rub with oil and lemon-juice, broil, and serve with Maitre d'Hotel Sauce.
Wash a shad's roe in cold water, wipe it dry, rub with butter, and broil. Garnish with lemon and parsley.
Marinate the roe in seasoned oil, broil carefully, surround with slices of broiled bacon, and serve with Maitre d'Hotel Sauce.
Saute in hot lard, turning carefully. Garnish with lemon and parsley.
Season the roes with salt and pepper, dredge with flour, dip in beaten egg, then in crumbs, and fry in fat to cover. Drain, and serve with Tomato Sauce.
Parboil the roe in salted water, drain, plunge into cold water, and let stand for ten minutes. Drain, wipe dry, cut in half-inch slices, dip in seasoned lemon-juice, then in beaten egg, then in crumbs, and fry in fat to cover.
Parboil the roe, drain, and cool. Dredge with seasoned flour and saute in butter.
Parboil the roe for ten minutes in salted and acidulated water. Drain, plunge into cold water, and cool. Drain, dip in beaten egg, then in seasoned crumbs, and fry brown in deep fat. Serve with any preferred sauce.
Season the roe, dip it in corn-meal and saute in butter or lard. Or, parboil, cool, season, dip in beaten egg, then in cracker crumbs and saute in butter or lard.
Parboil the shad roes in salted water to which a slice of lemon and a sprig of parsley have been added. Cool in the liquid, drain, wipe dry, dip in beaten egg, then in cracker crumbs, and fry brown in butter. Take up, strain the cooking liquid into the frying-pan, add a teaspoonful each of Worcestershire and catsup, and bring to the boil. Thicken with a tablespoonful of flour browned in butter and made smooth with a little Sherry or Madeira. Bring to the boil, pour over the roes and serve.