* * * * *
TO BAKE A SHAD.
The shad is a very indifferent fish unless it be large and fat; when you
get a good one, prepare it nicely, put some forcemeat inside, and lay it
at full length in a pan with a pint of water, a gill of red wine, one of
mushroom catsup, a little pepper, vinegar, salt, a few cloves of garlic,
and six cloves: stew it gently till the gravy is sufficiently reduced;
there should always be a fish-slice with holes to lay the fish on, for
the convenience of dishing without breaking it; when the fish is taken
up, slip it carefully into the dish; thicken the gravy with butter and
brown flour, and pour over it.
* * * * *
TO BOIL A SHAD.
Get a nice fat shad, fresh from the water, that the skin may not crack
in boiling, put it in cold water on a slice, in a kettle of proper
length, with a wine glass of pale vinegar, salt, a little garlic, and a
bundle of parsley; when it is done, drain all the water from the fish,
lay it in the dish, and garnish with scraped horse-radish; have a sauce
boat of nice melted butter, to mix with the different catsups, as taste
shall direct.
* * * * *
TO ROAST A SHAD.
Fill the cavity with good forcemeat, sew it up, and tie it on a board of
proper size, cover it with bread crumbs, with some salt and pepper, set
it before the fire to roast; when done on one side, turn it, tie it
again, and when sufficiently done, pull out the thread, and serve it up
with butter and parsley poured over it.
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