The Wichita daily eagle., 1903-03-29
AN EARLY SPRING LUXURY.
l Will Give You Dish Which Really
Deserves to Be Known.

Deserves to Be Known.
There is an Oriental proverb that reads:
'It is only the Arabs of the desert who
pretend to despise fish, AS the Arab
dwells where fish are not procurable this
| is but another way of saying the grapes
| are sour
| Wherever fresh fish are obtainable they
are held in high esteem as an article OF
| diet
| While the natural supplies in this couu-
| try give abundant and great variety Of
| fish. there are certain kinds that are val
/ ued more highly than others. their favor
and peculiar delicacy recommending them
| to the epicurean taste.
| The fish par excellence for April is the
| toothsome and dainty shad.
| This American sea fish enters the rivers
| in immense shoals, the southern rivers
| first and then working northward in sua-
| cession as the season advances.
There are many who prefer to wait un-
| til they finally reach the cooler waters
Of the northern rivers, claiming the fish
are firmer and finer in flesh and of very
superior flavor.
| Shad should be cooked in the simplest
possible manner, as the natural flavor,
| which the heat develops, is what we most
| prize in this choice variety of fish. Mod
ern taste gives preference to ''planked'
shad. When this is not practicable the
| fish is fine broiled. There are numerous
| other methods applied in cooking. y
large shad makes most dainty feasdng
when stuffed and baked and served with
| brown sauce. Spread your boiled shad
IaSh oJ tba
steamed shad prepare Bechamel Hol-
landaise or egg sauce. Cucumbers are
| deemed quite indispensable an accom-
paniment to shad as potatoes.
When shad is sauted tomato sauce
should be served with il.
Shad seems supplied with a needless
abundance of bones. a drawback to the
unalloyed pleasure of eating the dainty
morsel, although it is quite possible that
the sweetness and most appetizing flavor
may be due to the great number of
bones
When the fish is to be planked or
broiled loosen the back bone and than
draw out the rib bones with the fingers.
Many bone a shad, in some manner.
| when intended for stuffing and baking.
| as it 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 we'll seasoned. You can procure
both board and fish platter-the board
| made exact size to fit into the serving
dish so that when it is garnished the
board is completely covered and hidden
from sight Split open the shad as for
rlx;, l.,
down and fasten it with few tacks.
Put the board before a clear, bright fire
the broiling oven of a gas stove will
answer niceiy-roast until the fish is well
done-the fakes begin to separate. Brush
it frequently with butter. Garnish with
a 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
| before the shad is placed on it, and un-
| less well seasoned and baked it will i'm
part the flavor of the wood to the fish.
Panned Shsd.
| when it is not possible to plank the
shad the following method is sometimes
| substituted. Put little clarified drip
pings 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 bake until the skin
| is puffed and blistered. Do not have the
| fire too hot. Turn the shad out on
| heated DISH skin side down; season with
| salt and pepper, cover with pits of but
| ter and serve with watercress and cut
| lemon.
BroIed Shad.
Scale a large shad; clean il and cut off
the fms Score on both sides. Place the
fish in a large platter sprinkle with a
little chopped shallots. parsley. salt and
salad oil and let stand for an hour. Then
| grease a broiler well and warm it; place
The shsd on il and broil over a clear fire.
turning now and then and basting with
butter or oil. 1t vii lrequire from thirty
TO forty-hve minutes TO broil nicely. de-
pending on the size. Place on hot dish
with garnish of cress and serve mait-e
d'hotel butter with it.
Baked Shad, American Style.
Take a good-siZed shad, scale and
draw through the gills wash thoroughly
and dry it. Prepare a filing of bread
crumbs. salt, pepper and melted butter
to moisten; stuff the fish lightly, so the
filing will not be soggy; place a layer Of
sliced. uncooked potatoes in a baking
pan: pour In just enough broth to moisten
lay the fish on top and cover with but
tered paper. bake in a good hot oven, and
serve with rich brown sauce.
Rroiled Shad, la CIermont.
Split down hte back remove the bones.
and let the fish steep for an hour in oil
and lemon juice. then broil. When done
season with salt and pepper: spread over
a little butter and fold over its original
shape; gsrnish with fried oysters and
fried shsd roe sliced and little parsley.
Serve maitre dhotel sauce with IT,
Baked Shsd With OYSTER Sauce.
Take a four-pound shad. split Oren
down the back: remove the bones; place
in a baking pan with some slices Of
bacon underneath; brush the fish with :
little butter and sprinkle over IL the Juice
Of half a lemon. hslf a teaspooafuI OF
salt and dash Of pepper. then add Q
sprinkling OF fne bread crumbs. Bake
for half IN hour in a very hot oven
Oyster Sauce.
Put two teaSpoonfuls of butter IN q
saucepan and when hot add teas spoonful
Of minced onion and parsley. fry a few
minutes. but do not color. Cut for
dozen oysters IN small pieces am put
them in with the onions and parsley. I
stir over the fire until vel warraec (
through; then xix in two tab.eSpooafuls I
OF aour. half a cup OF oyster liquor. two /