Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1900-05-10
TOoTHsOME WAYS TO SERVE SHAD,


'o0''ioo'- rn'o Wy oN- e'"'
Philadelphia Evening Telegraph. f, ~
The seasons popular fish, the Della
ware shad, is here, and. housewives are
preparing Fans, Flanking boards, and
other paraphernalia of the kitchen
wherewith to give him royal greet
ing. Few denizens Of tho deep receive
such an all-round, cordial welcome
from high and low as the shad, though
perhaps il he were consulted he would
be just as willing to be less popular.
There are many ways of serving his
lordship, ard many tempting side
dishes can be made from the pieces that
remain after he has made his first en-
trance and occupied the middle of the
stage. OF all the ways in which he is
cooked, perhaps the most popular dish is
PLANKED sHAD.
Clean the shad, split down the back,
and wash and wipe dry. Place clean
oak panel in the oven until it is
warmed through. The board should
be about two and q half riches in
thickness and of length that will slip
nicely into the oven. Rub butter
plentifully on both sideo of the shad,
and season with salt and pepper. Lay
ii open side up on the plank and fasten
it securely at each OF the four corners
by any fastening rreferred,a tack being
satisfactory. Put the plank on the
upper grating of your oven, and every
few minutes rub the shad with butter
until it is cooked. Carefully withdraw
the fasteners and slide the fish upon a
hot plate. Serve with melted butter
and garnish with sprigs of parsley and
slices of lemon.
Another delicious dish from this
child of the Delaware is
DREADED sHAp.
SPLIT the shad down the back, wash
and wipe carefully, and cut each half
into four pieces. Dip each piece into
beaten egg, then into cracker crumbs,
and set away in cool place for aDour
half an hour to allow this coating to
stiffen. Then fry in deep, hot fat until
| the pieces are nice brown. Drain
we'll, place on plate, and serve with
| tomato sauce.
From the remains of shad several
nice dishes can be made, one Of the best
being
| BAKED sHAp.
Reduce to crumbs the ins ide of a
loaf of bread, heat in saucepan, fresh
/
| quarter of large onion and add to
butter when it begins to bubble.
Whom slightly brown add the bread
and stir we'll until thoroughly hot.
then season highly with pepper and
salt,a tablespoonful of finely. chopped
parsley. Remove from the fire, add
Immediately two well-beaten eggs.
Stuff the shad with this dressing and
sew up, sprinkling with pepper, salt
and flour. Put few pieces of break.
fast bacon in the pan and lay the shad
upon them. Pour a little hot water
into the pan and bake in hot oven
with few slices of bacon on top of the
fish. Basic very often. When done re
move the bacon, sprinkle with a little
melted butter in which chopped parsley
is mixed, and serve in dish on which
the fried shad roe is arranged about the
fish in nest OF parsley.
sGALLoPED sHAp.
Take any pieces of leftover shad and
pick to bits, being careful tc remove
skin and bones. Fry sliced onion in
two tablespoonful of butter; then re-
move the onion and stir in table
spoonful Of -four, being careful that nc
Jumps are formed and that 1t becomes
| SluOutu duu pToWus Abbu puuE upUu u
slowly cup of clear beef stock. Lei
this cook to smooth sauce, season
with salt and pepper, a trifle of kitchen
bouquet, and q half cup Of tomato
liquor, and when smooth and of the
consistency of cream add the fish, Still
and toss for few seconds, and then Ie
move from the fire. Pour into /
creased pudding dish, sprinkle with
crumbs, cover, and bake for 20 minutes
Then remove the cover and let brown
Another appetizing dish to max,
from left-overs is
sHAD CkoQuETTEs
With silver fork fake the remain
of the fish into bits until you have
about cupful. Take tablespoonful o
butter and one of flour and cool
together, pouring in cupful of mill
until you have thick sauce. Pour thi
gradually upon the beaten yolks of two
eggs. Mix thoroughly and then adj
the fish. Season to taste and turn GU
upon a dish TO cool and become finn
When it is cold and stiff mould int,
small croquettes and roll first il
cracker dust, then beaten egg, and ono,
more in cracker dust. Set aside in
cool place for two hours, and then fir,
in deep. Boiling fat. Sliced lemoi
makes nice garnish.
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