Around-the-world cook book

Then fasten the fish on the board, skin downward, tacking it well to the board. Have made the following sauce, from the above ingredients ; To the % cup of melted butter add the salt, tabasco, mustard catsup, and Worcestershire sauce, and stir all together. Keep this hot at the side of the fire. The board containing the fish may be either placed in an oven or stood in front of a hot fire. Baste the fish every 10 minutes while it is cooking, and catch in a pan the surplus which runs off while basting the fish. When the fish is completely cooked, send it to the table on the board, being careful to remove all the tacks or fastenings before serving. STUFFING FOR BAKED SHAD Grated stale bread, 3 slices, Butter, 1 tablespoon. Capers, 1 teaspoon. Sweet marjoram, i/^ teaspoon, Salt-pork, a small piece, chopped. Melt the butter in a saucepan, and pour it over the grated bread and pork, which latter is chopped fine. Add the capers, and marjoram, and a very little warm water. Stuff the shad through the cuts in both ends, and place it in the oven to bake. OYSTERS A LA CREOLE Oysters, 1 pint, Butter, 2 tablespoons. Onion, finely chopped, 2 slices, Flour, 1 tablespoon. Stewed tomatoes, 1 cup, Tabasco, 1 or 2 drops, Salt. Melt the butter in a chafing-dish, or stewpan, add the sliced onion, and stir till it is delicately browned; then add the flour, and stir until it is smooth and brown, and then add the tomatoes. As soon as the sauce thickens, add the oysters drained from their liquor, and cook them until the edges curl. Season with the tabasco and one-half a teaspoon of salt. Serve on toast with parsley. OYSTERS A LA POULETTE DELMONICO Large oysters, 2 quarts, Butter, 6 ounces, Flour, 2 ounces, Cream, % cup, Eggs, 4 (yolks only), Lemon, i/^, Chopped parsley, 1 teaspoon, Salt, 14 teaspoon, Cayenne pepper, a dash. Put the oysters into a stewpan, and set them on the fire until they boil. Drain through a sieve, saving the liquor. Set the oysters aside, and keep them hot. Put 4 ounces of the butter into a stewpan with 2 ounces of flour, a little Cayenne pepper, and salt. Blend well together, and moisten with the oyster liquor and with the cream. Stir this while on the fire, and keep it boiling for 10 minutes. Then take it oflf the fire and pass it through a colander. Now add the remaining 2 ounces of butter, and the yolks of the eggs. The mixture must not be allowed to cook after the eggs are added. Just before sending to the table, add the oysters, the juice of half a lemon and the chopped parsley. CREAMED SCALLOPS Scallops, 1 quart. Milk, 1 pint. Butter, 1 tablespoon. Flour, 2 tablespoons, Sherry, 2 tablespoons. Cream together the butter and flour. Boil the scallops and milk together for 15 minutes, then strain and after chopping them, place them again on the fire with the milk and add the butter and flour creamed together. Cook the mixture for 10 minutes, then put in the sherry, and bake, either in one dish, or in individual ramekins, until light brown. BAKED SOLE, OR FILLET OF FLOUNDERS Fish, Olive oil. Lemon-juice, Seasoned bread-crumbs. Eggs, Larding pork, Onions, Green olives.