Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-04-01
Table and Kitchen.
An Early Spring Luxury That Deserves
to Be Known.

An Early Spring Luxury That Deserves
to Be Known.
There is an oriental provevb that reads.
ut is only the Arabs tof the desert who
pretend to despise fish," 1.As the Arab
dwells where Ash are not sHrocurable this
is but another way of saying the grapes
are sour" = Vol
Wherever fresh fish is Sbta.hable they are
held in high esteem as am article of diet.
While the natural suppaiesan this country
give abundant and great itariety of fish.
there are certain kinds that3,ale valued more
highly than others, theifb favoT and peculiar
deHcacy recommending theIorto the epeur-
can taste. 49, !! est c ~
The fish par excene4fsa feff April Is the
; toothsone and dainty .sba8. r..
This American sea fish enteSs, the rivers in
esa Mss9s Tx vsss Fs.
a. There her Ss are many VIC prefer e walt until
they finally reach the. cooler waters OF the
northern rivers. claiming the fish are firmer
and finer in flesh uapd of very superior
flavor. -. as@ az 3. 90 as.,-
sfble manner as theanatural flavor, which
the heat develops, Is what we most prize In
this choice variety Of fish. Modern taste
this is not practicable the FISH Is fine broiled
There are numerous others methods applied
in cooking. A large shad makes most dainty
feasting when stuffed and baked and served
with brown sauce. Spread your broiled
shad with maitre d'hotel sauce; for the
steamed shad prepare Bechamel, Holland
aise or egg sauce Cucumbers are deemed
quite as Indispensable an accompaniment
to Shad as potatoes.
When shad is sauted tomato sauce should
be served with 1t.
Shad seems supplied with q needless
abundance Of bones, a drawback to the un-
alleged pleasure Of eating the dainty morsel.
although 1t Is quite possible that the sweet
ness and most appetizing favor may be due
to the great number OF bones.
When the fish is to be planked or broiled
loosen the back bone and then draw out the
RIB bones with the fingers. Many bone q
shad in same manner, when intended for
stuffing and baking, as 1t facilitates the
carving Of the fish.
Planked Shad.
The first essential is a hardwood board
from one and a half to, two inches thick
and well seasoned. You can procure both
board and fish platter-the board made
exact size to fit into the serving dish so
that when 1t is garnshed the board Is COM
pletely covered and hidden from sight. Split
open the shad as for broillng; put It ON the
board skin side down and fasten 1t with a
few tacks. Put the board before a clear,
bright fire-the broiling oven of a gas stove
will answer nicely-roastg until the fish Is
well done-the flakes begin to separate.
Brush 1t frequently with, butter. Garnish
with mashed potato border. Parsley and
quarters Of lemon; season with salt and
pepper and cover with bits of butter.
The plank should be thoroughly heated be-
fore the shad Is placed on it. and unless
we'll seasoned and baked 1t will impart the
flavor Of the wood to the fish. ~
Planned Shad.
When 1t is not possible to plank the shad
the following method is sometimes substi-
tuted. Put little clarified drippings in a
baking pan and when very hot. put In the
split and boned shad. skin side up; place
1t under the Goals or in lower gas oven and
tered tered Do not not have have the HE Goo hot. Turn
the shad out on heatad dish, skin side
down.. season with salt ard pepper. cover
with bits of butter and setEe with water
cress and cut lemon ..,tsfben,a.
Broiled ehasks"
Scale a large shad: clean it and cut OF
the fms. Score on both sides Place the
fish in large platter, tspsinl1ie with
little chopped shallots.e iib1alsiey salt and
salad oil and let stand {ar, hour. Then
grease broiler well andsfasarm It: place
the shad on 1T and brqy eXsr 2 clear fire.
turning now and then d ane bastins with
butter or oil. 1t will require from thirty
to forty-hve minutes to brof nicely. de-
pending on the size. PfacSton hot dish
with garnish of cresss lind. serve maitre
d'hotel butter with 1t. dmarb -
Baked shad, Andefican Style.
Take a good-sized shad scale and draw
through the gills. wash thoroughly and dry
it. Prepare filing Of bread crumbs salt,
pepper and melted butter to moisten: stun
the fish lightly, 30 the filing Will not be
soggy; place layer OF sliced uncooked
potatoes in a baking pan; pour in just
enough broth to moisten; lay the fish on
top and cover with buttered paper, bake IN
a good hot oven, and serve With "a rich.
brown sauce. ~ a
Broiled ShAd, La Clermont.
Split down the back. remove the bones
and let the fish steep for an hour In oil and
lemon juice; then broii. When done season
with salt and pepper; spread over a little
butter and fold over to IT'S original shape;
garnish with fried oysters and fried shad