Clean and split a three-pound shad, placing it skin side down in a baking pan. Sprinkle with salt and pepper; spread with butter and thin slices of bacon and bake twenty-five or thirty minutes in a hot oven. Garnish with parsley and slices of lemon.
Clean and split a three-pound shad. Heat the plank very hot; lay the fish upon it, skin side down. Brush the flesh carefully over with olive oil or butter; then sprinkle with salt and pepper. Bake for thirty minutes in a hot oven. It may be cooked in a gas range, having the flame over the fish. When cooked pour over the fish two tablespoons of melted butter and the juice of one lemon. Garnish with parsley, quarters of lemon, and mashed potatoes. Shape the potatoes by means of a forcing bag and star tube; brush over with beaten yolk of egg; then brown in the oven. Set the plank on a serving dish and serve.
Trim the ends of a solid piece of halibut, weighing about four pounds and cut the entire width of the fish. Peel and slice three onions into a baking pan, and on these lay the halibut. Squeeze the juice of a small lemon over it; put some pieces of butter on the top; pour in half a cup of white stock and half a cup of white wine. Bake for three quarters of an hour; baste several times with the liquid in the pan. Add a little salt.
When ready lift out the fish on to a hot plank. Put some hot mashed potatoes through a forcing bag round the fish, brush with beaten egg, and return to a hot oven to brown the potatoes. Fill up the space between the fish and potatoes with hot vegetables. Decorate with pieces of cooked cucumber, which have the centers removed and filled with cooked and seasoned peas.
Cut the halibut into small fillets; season and place in a shallow pan, covered with buttered paper. Bake in a hot oven from ten to fifteen minutes. Garnish with parsley and serve with Hollan-daise sauce.
Clean the smelts, leaving on the heads and tails. Sprinkle well with salt, pepper and flour; dip in egg, then in fine bread crumbs, and fry in deep fat. Garnish with parsley and slices of lemon and serve with Tartare sauce.
1 pound codfish ½ pound salt pork
2 cups skim milk
2 tablespoons fat 2 tablespoons flour Speck of salt
Dash of red pepper
Cut the codfish in strips; soak in lukewarm water and cook below the boiling point until tender. Cut the pork into one-fourth inch slices; cut several gashes in each piece; fry slowly until golden brown and remove, pouring off the fat. Out of two tablespoons of the fat, the flour, seasoning and milk make a cream sauce. Put the codfish on a platter with pieces of pork around it; and serve with boiled potaoes and the cream sauce.
Let the fish soak in cold water for four or five hours to draw out the salt; wash the fish very clean; put it in a kettle with cold water; bring to a boil; then stand aside where it will keep just below boiling temperature. When perfectly tender, drain; put on a platter and cover with cream sauce.