Remove the scales, clean, wash, and split the shad, put it on a hardwood board about an inch and one-half thick with the skin side down and fasten it with some tacks, put the board over the fire, rubbing it once in a while with butter, and roast until done. The plank should be well seasoned and heated before placing the shad upon it or the fish will partake of the flavor of the wood. When done turn on a hot dish, sprinkle over it some salt and pepper, and drop upon it small bits of butter. Serve with slices of lemon. The Bourse, Philadelphia.
Split a good-sized shad down the back and lay on a platter, upon which is one tablespoonful of olive oil, and a little salt and pepper; leave it here an hour, but turn occasionally. Rub the bars of a double gridiron with oil to prevent sticking, lay the fish on and broil slowly, doing the inside first. Turn frequently. It will take from ten to fifteen minutes, according to the size of fish, to cook. When the bone can be easily lifted it is a sign that the cooking is sufficient; take off the bone, spread over a generous piece of butter, salt and pepper, and set in the oven for a minute. Excellent. Arlington Hotel, Washington, D. C.
Remove the scales and entrails but do not cut off the tail or head. Wash thoroughly and wipe dry. Fill with a dressing made of one cup of stale bread-crumbs, a tablespoonful of butter, a little chopped onion, half a teaspoonful of marjoram, same of salt and a shake of pepper. Place the fish in a well-greased pan. Dredge thickly with flour, salt and pepper. Pour a cupful of hot water in the bottom of the pan; if it cooks away add more. Bake in a hot oven, allowing fifteen minutes to every pound. Serve with roe sauce.
Boil the roes of one shad, skin and mash fine; add one cupful of drawn butter and serve at once. Mrs. I. Tibbitts.
The roes of shad can be served with the fish or alone. Before boiling the shad place the roes in a spider of hot fat. Season with pepper and salt, and cook well. They should be crisp and brown on the outside. Serve on a platter. Lillie.
Soak the mackerel over night, so as to remove the salt. Boil in a napkin in clear water, drain and lay it on a dish with a garnish of parsley. Make a sauce of melted butter, and serve with boiled potatoes. B. J.
Draw and wash the mackerel, cut off the head, rub over with salt and let stand for an hour. Rub a gridiron with Ko-nut or olive oil, lay on the mackerel and broil over a clear fire. Garnish dish with parsley and serve fish hot. Mrs. Caroline Preston.
Soak over night in cold water. Drain thoroughly, wipe dry and put on gridiron in hot oven; heat through, then place over hot coals and broil. Pour over melted butter, sprinkle on a little pepper, and serve hot. Smoked finnan-haddie is fine cooked the same way. Miss R. A. T.
Soak five salt herrings over night. Divide; remove all skin and bones; cut into inch squares. Have ready a dozen of good-sized cold potatoes, alternate layers of sliced potatoes and fish, adding bit of butter and good sprinkling of pepper to each layer of fish, beginning and ending with potatoes. Cover with a sauce made of three cupfuls of milk and three beaten eggs. Lastly adding one-half of a cupful of fine breadcrumbs mixed with one teaspoonful of drawn butter. Bake about forty minutes. Serve hot. J. J. M.
Red herrings or Yarmouth bloaters can be cooked by making incisions in the skin across the fish, for a very little cooking will do them. If there is any roe, pound it in a mortar, with a little anchovy, and spread it on toast. When the herrings are very dry, soak them in warm water an hour before cooking. P. A. Thrall.
Cut six slices from the salmon, sprinkle them with salt and pepper, dip in beaten eggs and bread-crumbs. Place them in a saucepan and cook both sides quickly. Drain and lay them in a dish. Garnish them with a few slices of lemon dipped in parsely chopped fine and some eggs fried in Ko-nut oil. Mrs. B. T. Hall.
Large can of salmon rubbed fine, four eggs, yolks and whites beaten separately until light, one-half cup of bread-crumbs, two tablespoonfuls melted butter; salt and pepper to taste; beat the crumbs into the eggs; rub the butter into the salmon; put together in a well-buttered bowl; steam one hour. Serve with drawn butter sauce. Mrs. R. Elliott.
Sew as many pounds as desired up in a cheese-cloth bag, and boil for a quarter of an hour to the pound in slightly salted water. When done, take out and lay upon a platter, being careful not to break the fish. Prepare a small cupful of drawn butter in which has been stirred a teaspoonful of minced parsley and the juice of one-fourth of a lemon. Pour over the salmon and serve. Garnish with parsley. The choicest portion of the salmon is that at the center and toward the tail.
Shred one can of salmon, place in a baking dish in layers; first, a layer of rolled cracker crumbs, then one of salmon, butter, salt and pepper; repeat until dish is nearly filled. Then take a tablespoonful each of butter and flour beaten well together and stir it into a cup of boiling milk; when thoroughly cooked, stir in a beaten egg; pour this over dish and bake. When nicely browned it is done. Miss M. A. Stone.