The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-03-28
sHAD PROPERLY COOKED.

NSub bCOESulhB IL tho VIA ScoA Wv
sHAD PROPERLY COOKED.
Hints About Preparing stuned ana naked.
Plnnked and Broiled shad-Tho Sauces
Served with tho Pinh-Naetheds OF Cooking
the Rocs-Roo CrOauettos ana Salad.
The once despised. but now most popular hsh
that is brought to our shores, the sweet and
delicate shad, win soon be at its best Less than
half a century ago any well-todo family would
have thought themselves degraded II obliged to
servo upon their table what to-day in the judg-
ment OF most epicures IL considered the most
delicious 1sh We have. There is O diversity Of
opinion as to which In tho best manner Of serv-
ing this fish. stuffed and baked or broiled or
planked. Each method has many advocates
ready to loudly sing its praises.
When It is desired to stun and bake q shad,
tell the marketman to cut as small an opening
as possible in dressing tho fish. Wash out the
1sh and make q stufing thus: Tsko ono cup Of
stale bread crumbs and slightly moisten them
with hot water or q little milk; add salt and
pepper. the juice Of half Q lemon, ono table
spoonful Of onion juice, and some chopped
parsley; mix all well together and oil the pre-
pared fsh. Fasten the opening together with
~toothpickB. Lay In q baking pan three slices Of
pork. and place tho fish upon them. Brush the
" vi bhO al oNCA will uutIOE LII
sprinkle it with salt and pepper. A few spoon
fuls of water should be added to the pan to pre-
vent scorching when 1t is frst put into the
oven. Basic the hsh with melted butter until
there Is juice enough In the pan TO use for this
purpose. The flBh will require from forty to
fifty minutes for baking. Servo with the fish
and pour around 1t Hollandaise or o rich brown
sauce, with a gill of wine added to 1t.
Shad may be baked without stuff1ng. Place in
the pan three slices of pork to make a bed
for the fish to lie upon, and rub the fish over
with butter. pepper, and salt. Put @ gill of water
into the pan and cover tho fish closely with oiled
paper. Bake in a moderately quick oven and
haste the fsh with melted butter and sherry or
lemon juice. Serve with maitre d'h6tel sauce
or tho brown sauce as used for the stuffed fish.
Baking tho fish upon a heated board makes
one kind Of planked shad. Many claim that the
wood gives the fish o peculiar and delicious
flavor. Take n hardwood board-oak and hick.
ory are best,one and one;half or two inches IN
thte middie a To re aahs the i S jnieesy. n aeSt this H Soar rd
ssh' down n't the back and lay It open upon the h
soft butter and dust it With salt and pepper. Put
the board in the bottom OF a moderate oven and
bake the fish about half an hour. basting IL with
melted butter as It becomes dry. Serve the fish
upon the board with agarnish of watercresses
When the shad is broiled a maitre d'hotel sauce
the usual melted butter.
The roe OF shad Is served In q variety Of ways,
and is thought to be a great delicacy.
For Baked Shad Roes.-Wash the roes caro-
fully .%y, being helm sure snScs mot to nor break The su skin; Dro5
water. a alice OF onion. and a bay leaf; Put
them over the fire and let them slowly boil from
cold water and let them remain half an hour.
Wipe the roes with q soft cloth and lay them
upon a well.buttered earthen plate; spread soft
butter thickly over them, sprinkle them with
salt and pepper, and dredge them with -four.
Place the plate in the oven and bake the roes
seasoned with plenty Of salt and pepper.
Of stock; add one Tablespoonful Of butter. six
some salt. Tet these ingrodients simmer over a
spoonful Of Sornsssarch with = little cold stock
eesEss ssI sisvs s0n Tsis aR nsss fG That t s ssTs0fss sea n
dry and then brush them with melted butter and
sprinkle them with salt and pepper. Place the
sGss npSn . AN ssT d ! tS aish; . sPTeSS sh some N . Of m the
crate oven half an hour. adding a little OF the
sauce from time to time to keep the roes from be.
knife and carefully lift the roes on a hot platter
end turn whatever sauce there may be In the
sauce. Place the platter in the oven long enough
to F %Ss ss. shs wh ShaS SeT Ro hot aRa then ms ssrEe; III,
roes scald and wipe them dry. Lay them on n plate
and pour a spoonful Of lemon Juice over them.
Rub them with soft butter and dust them with
steamer and let the rocs steam from fifteen to
twenty minutes; then serve them with a cream
Shad roes arc frequently broiled. The roo
should be covered with butter and seasoned be-
fore being placed over clear GOALS in a double
brolllng them. Any sauce that is suitable for
serving with broiled fish may DO served with
Fried Roes.-Let the roes simmer the required
length O. time and then stand in cold water
until perfectly cold before cutting them into one
pepper with Il boeten egg and. brush the pieces
with 1t Then roll the pieces In cracker crumbs
and fry them In hot lard TO "A nice brown. Serve
them.
brown sauce, highly favored with wine, such as
is used with bnked shad. may be poured over
For shad-roe croquettes, boil slowly in salted
water the roes from two shnd for fifteen min
Etss and let them get cold; Then take off the
Tie dre in . double kk9lier. Rub taSlesp SeTr
mnis of butter y sI,E Win mo the aS,s same H%o%nt Of hoYr;
and then add 1t to the hot liquid. Sc son with
salt and cayenne pepper and part Of the Juice Of
let 'e the MIXTURE Aaa 'hS BOIL prepares ap onc eoe' T Raa
f from the II Ore a o 1.n e Turn sEG D,o quickly ! .S,i,ow ENJOY dfIS
When the mixture becomes perfectly cold form
It into sm IL oval balls. Brush them with beaten
egg and roll them In bread crumbs. Fry them
IN smoking hot fat TO a delicate brown. Drain
then. on brown paper and serve. This makes a
delicious hsh course for a Luncheon. Tartar
Shad Roe Salad.-Cook the roes In boiling sailed
water with n slice OF onion and a bay leaf for
twenty-five minutes. Then throw them into
ice-rold wator. Wh.n perfectly cold cut the
roes Into SLICES, sprinkle them with salt and pep
Per. turn . little lemon juice or vinegar over
hours. Line a salad bowl with lettuce leaves,
mix the little heart leaves and broken water
cress sprays with the prepared roes, and lay
them IN the centre Of the leaves. Cover with a