Fricasseed Salmon

Reheat a can of flaked salmon in a cupful of Drawn-Butter Sauce, adding half a cupful of cream, and salt, red and white pepper to season. Take from the fire, add one egg, well-beaten, pour over buttered toast, and sprinkle with parsley.

Baked Creamed Salmon

Cook together two tablespoonfuls of butter and one of flour, add two cupfuls of milk or cream, and cook until thick, stirring constantly. Add salt, pepper, and minced parsley to season, and a can of flaked salmon. Reheat and arrange in a baking-dish with alternate layers of crumbs and butter, having crumbs and butter on top. Bake in the oven until brown.

Salmon En Casserole

Chop a large onion and fry it in butter. Add a cupful of bread crumbs and one and one-half cupfuls of milk. Bring to the boil, add salt and pepper to season, a can of flaked salmon, and two eggs well-beaten. Pour into a buttered casserole, dot with butter, and bake brown. Sprinkle with minced parsley and serve.

Boiled Salmon-Trout

Prepare and clean a salmon-trout, stuff with seasoned crumbs, and put on the grate in a fish-kettle. Sprinkle with salt, pepper, and grated nutmeg, add a bunch of sweet herbs, a clove of garlic, and two tablespoonfuls of butter. Add enough claret to cover and simmer until done. Drain the fish, strain the liquid, thicken if desired, and serve the sauce separately.

Baked Sardines

Marinate drained sardines in lemon-juice, then drain, sprinkle with cracker crumbs, and put into a hot oven for ten minutes. Cook together a heaping teaspoonful each of butter and flour, add one cupful of tomato-juice, and cook until thick, stirring constantly. Season with salt, pepper, grated onion, and sugar. Arrange the sardines on toasted strips of brown bread, pour the sauce over, and serve.

Broiled Shad

Prepare and clean the fish, split, and remove the backbone. Season with salt and pepper, dip in oil, broil carefully, and serve with Maitre d'Hotel Sauce.

Boned Fried Shad

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.

Baked Shad

Bake a shad in a buttered baking-pan, adding enough boiling water to keep from burning. Baste while baking with melted butter and lemon-juice, seasoning with pepper and salt. Cook together a small spoonful each of butter and flour until brown. Add slowly a cupful of stock and cook until thick, stirring constantly. Take from the fire and add the yolks of two eggs beaten with the juice of half a lemon. Pour over the fish and serve.

Baked Shad Stuffed With Oysters

Rub a large cleaned fish with salt inside and out. Stuff with oysters and seasoned crumbs made very rich with melted butter, and bake, basting with melted butter and hot water. Thicken the gravy with flour browned in butter, adding a little hot water or stock if necessary, season with lemon-juice and catsup, and serve the sauce separately.