Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-03-30
Table
and + -
Kitchen.

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| Conducted by Ida Ames Willis.
Marquette Building. Chicago. All
rights reserved by Banning Co., Chi
cago).
| AN EARLY SPRING LUXURY.
There is an Oriental proverb that
reads. cit is only the Arabs Of the
desert who pretend to despise fish," As
the'iiAfab dwells where fish are not
procurable this is but another way Of
saying 1.-The grapes are sour" .Afs
| Wherever fresh fish are obtainable
they are held in high esteem asoi an
article of diet. 90
While the natural supplies in this
country give abundant and great va
riety Of fish, there are certain kinds
that are valued more highly than 9TH
ers, their flavor 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 north
ward in succession as the season adj
yances.
There are many who prefer to wait
| until 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. Modern taste gives preference to
~planked" shadp When this. aLisn not
practicable the fish, is finets abFoiled.
There are numerousIa other;!I methods
applied in cooking. A large shad makes
most dainty feastihg when stuffed and
baked and seWed ,Withp brown sauce.
Spread your ,brpiled shaA with, ,maitre
dehotel sauce: for the steamed shad
prepare Bechamel, Hollandaise 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 it.
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 appe:iz-
ing flavor 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 An
gers. Many bone a shad, in same man.
ner. when intended for stuffing and
baking, as it facilitates the carving of
the fish. 9.
| PIanked Shad.
| The first essential is hardwood
board from one and a half to two
inches thick and we'll seasoned. You
can procure both board and fish plat
ter-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 broiling: put it
on the board skin side down and fasten
it with a few tacks. Put the board be-
fore a clear. bright f1re-the broiling
oven of a gas stove will answer nicely
roast until the fish is we'll done-the
| flakes 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 but
ter.
The plank should be thoroughly
| heated before the shad is placed on 1t,
and unless well seasoned and baked it
will imDart the flavor of the wood to
| the fish.
| Planned Shad.
| When it is not possible to plank the
| shad the following method is some
times substituted. Put little clarified
/ I,,sv~ T. Ill
| very hot put in the split and boned
| shad. skin side up; place in under the
| Goals or in lower gas oven and bake
| until the skin is puffed UP and blis-
tered. Do not have the fire too hot.
Turn the shad out on a. heated dish,
| skin side down; season with salt and
l. pepper, cover with bits of butter and
serve with watercress and cut lemon.
b. .ge ar 'Broiled fShad. 15 -
II Scale large Shad; clean it and cut
/ off the fins. Score on both sides. Place
the fish in large platter, sprinkle with
Ia little chopped sshalfotS, parsley, salt
and salad of andflet stand for IAN hour.
Then grease a. frpilef well and warm
| it; place the shad on it and broil over
a clear fire, turning now and then and |
basting with butter or oil. It will re-
quire from thirty to forty-five minutes |
to broil nicely, depending on the size. |
Place on hot dish with garnish of |
cress and serve maitre d'hotel butter |
with it.
Baked Shad, American Style.
Take a good-sized shad, scale and |
draw through the gills, wash thor |
oughly and dry it. Prepare a filling of |
bread-crumbs. salt, pepper and melted |
butter to moisten; stuff the fish /
lightly, so the filling will not be soggy; |
place a layer of sliced, uncooked po-
tatoes in a baking pans pour in just |
enough broth to moisten; lay the fish |
on top and cover with buttered paper,
Lake in good hot oven, and serve |
with rich brown sauce.
Broiled Shad, a Ia Clermont.