New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1915-06-11
Consider the Shad
,,HIs To Be Prepared,
and It's Seasons OF
Excellence.
.r.xyErrE YOUNG NORTON.

4 yEANNEI IL io''''
a,D i, enjoyed through three sea
z -" as by people in New York and
y Unity. First it comes from the
...A then from our own waters sand and
''''' ~, the north. Broiled, baked
a'' TED are the ways Of cooking
&c f r.nr,n. but there are many other
% I, which shad may be prepared
Broiled Shad.
fresh medium-sized shad
~ ~. i carefully scaled and split
n % * I. thick enough an expert iishman
; the backbone, which is a
a. 80 .5vantsce. Rinse and dry the
'S len place it on platter and
- with .he following warm MKT
S'' .,s let it stand twenty minutes;
= =, Of one onion, juice Of half a /,
y" ..,ner salt. a gill Of melted
- ,bree cloves. a teaspoontul OF
- ,..,.bjre sauce and a quarter
:, white wine. Butter the grid
= Ill drain the fish and lay IT skin
w - the broiler; broil over
Gre Turn it only long enough to
=. slightly, then slip it onto a hot
~, ~, and dust with pepper and salt
hu,,er well; strain and heat the
n which the FISH marinated and
'Imita tesspoonful Of fennel seed.
:. >. !, small tureen. Carnish with
lied potatoes, parsley and lemon
,girttrs.
R,Ee5 shad, Vegetable stuffing.
p..,,re one good-sized shad for
,.,i,e. leaving the head on. Take one
(. a vegetable macedonia. boil three
80. then mash through a sieve;
"a o,s beaten egg, salt pepper juice
= An onion. three tablespoonfuls OF
-,,,.s butter. three Of cream and
..g,.neonful Of Chutney syrup. Beat
II ,ore,her and add enough fine
,,,,5 crumbs to hold it together; hi
a.s,s not too full. then sew il up and
"a. rest Of the surfing in the head.
he fsb on we'll buttered rack,
&c with q little melted butter,
70 - lemon luce and a table
49, '-.,,fsi Of Madeira wine. When done
~ bed Of fresh crcss on a no;
- s,d garnish il with hard boiled
sr- r;res and capers. STRAIN tne graNy
IA. lie dripping pan and add II 10
ma cream sauce. STIR IN thoroughly
h, 60 not let il boil.
Planhed Shad.
P,s,are the shad in the usual way
"a. Ranking. have the plank ready
s,,;so and fasten the fish, skin side
i,rs. using glass thumb tacks 70 hold
in place The fish must be turned
cite often ard tested with fork TO
whris light ARD faky. When done,
remove and butter freely. add pepper
,,3 salt garnish the edge with mashed
s.s,o pu. through the pastry bag,
;sfsley and lemon quarters. DeVil4ed
,sgs are also used a. decorative gar
ilsh,
Shad Creole.
Boil one MEDIUM sized shad. When
tsae skin, bone and fake; then add
tao eggs beaten in one cup Of milk,
A;ee-qaarters Of Z cup Of bread
gsnbs, pepper, salt, juice Of an onion,
Oh Of melted butter, gill Of cream;
Size thin Two medium sized cucumbers,
plunge them into boiling water for ten
riisies, drain, slightly cool, add 70
is FISH mixture; butter ramekins, MI
Sen with the mixture, dust the top
u each with little grated English
aeese an6 bake. Garnish with a slice
q lemon through which a spray OF
prley is drawn Use as an entree or
10y the hsh course.
'Savory Shad Roe.
Wash and parOoil one shad roe, put
ING Il on in cold water and letting it
slowly conc % q boil, then let it boil
saiil II is done, but not broken TO
psaA Drain and cool. Slice one Gu
lumber thin, plunge into boiling water
ta let stand for ten minutes, drain
Ed while II is cooling make very
,l2A quantity Of cream sauce, put in
1s cucumber. add pepper, salt, one
t'sisd onion, one teaspoon of fennel
sea' teaspoon Of Worcestershire sauce.
70 tablespoons Of sherry. Now,
VA very sharp knife split the roe
sae put IN the filling, using all Of the
"ua portion Have a small, we'll but
e'sa baking dish with a cover that
y, and place the roe in it; turn the
tN OF the, sauce over the roe. sprinkle
'Hh few bread crumbs, dust with
rpper and salt and cover in the oven
ta az IS thoroughly hot, cook ten or
A'een minutes, take off cover and
IVtn With great care place il on
% Platter without breaking and gar.
rsgs. ''' ''' "''N vi :
~ $hO