Marinate the prepared fish for an hour in olive-oil, seasoned with salt, pepper, minced onion, and parsley. Drain and broil, basting with the oil as required. Serve with Maitre d'Hotel Sauce. The onion and parsley may be omitted from the seasoning.
Clean the shad, split, remove the backbone and marinate for an hour in oil and lemon-juice, seasoning with salt and pepper. Drain, sprinkle with crumbs, and broil carefully. Serve with Fine Herbs Sauce.
Prepare, clean, and split the fish. Put on a platter skin side down and sprinkle with sugar, pepper, and salt. Let stand over night, broil, and serve with melted butter.
Clean, split, season with salt and pepper, broil on a buttered gridiron, and serve with plenty of melted butter.
Soak for twelve hours in tepid water, drain and put into ice-cold water for half an hour. Drain, wipe dry, sprinkle with pepper, and broil on a buttered gridiron, skin side up. Serve with plenty of melted butter.
Prepare and clean the fish and cut into suitable pieces for serving. Roll in seasoned flour and saute in hot fat. Serve with any preferred sauce.
Clean, split, and take out the backbone, cut into strips, season to taste, and fry in hot lard until brown. Serve with any preferred sauce.
Remove the head and tail, then take out the back and side bones. Cut into convenient pieces for serving, season with salt and pepper, dip in egg and crumbs, and fry in deep fat. Serve with any preferred sauce.
Cut the cleaned fish into convenient pieces for serving, dip into egg and crumbs and fry in fat to cover. Serve on a bed of spinach and garnish with hard-boiled eggs.
Boil the fish in salted and acidulated water or in court-bouillon. Drain carefully, garnish with lemon and parsley and serve with Maitre d'Hotel or Hollandaise Sauce.
Sew the cleaned fish in mosquito netting, and boil slowly in salted and acidulated water. Drain, remove the netting, and serve with Egg Sauce.
Clean the fish and do not break the roe. Sprinkle with salt and pepper, wrap in separate squares of mosquito netting, tie firmly and put into a fish-kettle, side by side. Cover with salted water and simmer until done. Drain, remove the cloth carefully, and serve with Egg or Hollandaise Sauce.
Cook the prepared fish slowly in salted and acidulated water, drain, and serve with Hollandaise Sauce.
Put the prepared and cleaned fish on a perforated sheet in a fish-kettle. Add two tablespoonfuls of butter, two sliced onions, and salt, pepper, mace, and parsley to season. Add enough Claret to cover and simmer slowly until done. Drain, strain the liquid and thicken with flour cooked in butter. Take from the fire, add two tablespoonfuls of butter, the juice of half a lemon, and red pepper to season. Pour over the fish and serve.