Original White House Cookbook

parsley, and mix this up with the beaten yolk of egg; fill the fish with it, and sew it up or fasten a string around it. Pour over it a little water and some butter, and bake as you would a fowl. A shad will require from an hour to an hour and a quarter to bake. Garnish with slices of lemon, water cress, etc. Dressing for Baked Shad. — Boil up the gravy in which the shad was baked, put in a large tablespoonful of catsup, a tablespoonful of brown flour which has been wet with cold water, the juice of a lemon, and a glass of sherry or Madeira wine. Serve in a sauce boat. TO COOK A SHAD HOE. Drop into boiling water and cook gently for twenty minutes; then take from the fire and drain. Butter a tin plate and lay the drained roe upon it. Dredge well with salt and pepper and spread soft butter over it;. then dredge thickly with flour. Cook in the oven for half an hour, basting frequently with salt, pepper, flour, butter and water. TO COOK SHAD HOE. (Another Way.) First partly boil them in a small covered pan, take out and season them with salt, a littie pepper, dredge with flour and fry as any fish. BOILED BASS. After thoroughly cleaning it place in a saucepan with enough water to cover it; add two tablespoonfuls of salt; set the saucepan over the fire, and when it has boiled about five minutes try to pull out one of the fins; if it loosens easily from the body carefully take the fish out of the water, lay it on a platter, surround it with half a dozen hard-boiled eggs, and serve it with a sauce. BOILED BLUEFISH. Boiled the same as Bass. BAKED BLUEFISH. Baked the same as Baked Shad — see page 53. FRIED EELS. After cleaning the eels well, cut them in pieces two inches long; wash them and wipe them dry; roll them in wheat flour or rolled cracker, and fry as directed for- other fish, in hot lard or beef dripping, salted, They should be browned all over and thoroughly done. Eels are sometimes dipped in batter and then fried, or into egg and bread crumbs. Serve with crisped parsley. SHEEPSHEAD WITH DEAWN BUTTER. Select a medium-sized fish, clean it thoroughly, and rub a little salt over it; wrap it in a cloth and put it in a steamer; place this over a pot of fast-boiling water and steam one hour; then lay it whole upon a hot sidedish, garnish with tufts of parsley and slices of lemon, and serve with drawn butter, prepared as follows: Take two ounces of butter and roll it into small balls, dredge these with flour; put one-fourth of them in a saucepan, and as they begin to melt, whisk them; add the remainder, one at a time, until thoroughly smooth; while stirring, add a tablespoonful of lemon juice, half a tablespoonful of chopped parsley; pour into a hot sauce boat and serve. BAKED WHITE FISH. Thoroughly clean the fish ; cut off the head or not, as preferred ; cut out the backbone from the head to within two inches of the tail, and stuff with the following : Soak stale bread in water, squeeze dry ; cut in pieces