Steam one hour ; serve with drawn butter poured over it, in which put chopped mushrooms a few minutes before taking from the stove. Chopped olives and capers are an improvement. BAKED SHAD Miss Virgmia Croxton Clean, open, and take out the roe, if there is one. Wash carefully and scrape out the blood near the backbone. Lay in a pan long enough not to bend the fish with head on. Fill with seasoned bread- crumbs and sprinkle well in and out with pepper and salt. Gash the top about 2 inches apart and lay strips of fat bacon in the gashes. Bake in a hot oven, adding hot water enough to keep fish from drying and sticking to the pan. Bake from ^ to an hour, according to size.✪ Baked Shad Serve with tomato catsup or Worcestershire sauce. FISH FRIED SHAD Miss Virginia Croxton Clean, split, and take out the backbone. Cut into pieces about 2 inches wide. Salt and pepper to taste and fry in hot lard until a light brown.✪ Fried Shad ROASTED SHAD A Virginia Recipe Wipe dry and rub inside and out with pepper and salt. Fasten the fish securely to a board and put in front of an open fire and let it cook till well done. Serve with drawn butter.✪ Roasted Shad TURBOT Steam 1 fish; pick to pieces and bone; sprinkle with salt and pepper in layers and set aside. Boil a little parsley and onion in a pint of milk ; strain, set back on fire ; stir in ^ of a pound of flour, \ of a pound of butter, and boil till thick ; set to one side until partially cold; beat up 2 eggs✪ Turbot and stir in the mixture; butter a baking-dish and fill with alternate layers of fish and dressing; sprinkle top with bread-crumbs, and bake until it puffs up in centre. 53 Oysters BROILED OYSTERS Miss Virginia Croxton Drain the oysters and free them from pieces of shells. Lay on cloth to dry. Season with salt and pepper. Broil on a greased griddle over a clear fire, or in a frying-pan with a little butter and lard mixed✪ Broiled Oysters. When cooked to a light brown, turn and cook other side. Serve on hot toast. CREAMED OYSTERS (No. 1) E. D. P. Boil 1 quart of cream and thicken with f dozen crackers. Season with 1 dessertspoon of butter, salt and pepper to taste. When boiling pour in 1 quart of select oysters✪ Creamed Oysters (No. 1), and when the ends curl, remove from stove and serve hot with crackers. 55 THE BLUE GRASS COOK BOOK CREAMED OYSTERS (No. 2) Mrs. Charles Berryman 1 tablespoon of butter in chafing-dish, 1 can of oysters or 1 dozen fresh oysters. Drop in the hot butter and let cook till edges curl. Season with Salt and pepper, Juice of 1 lemon, Yolks of 2 eggs beaten up with 9, tablespoons of crea✪ Creamed Oystersm. Let cook till thick and serve on toast. FRENCH STEWED OYSTERS Fifty large oysters set over the fire in their liquor; skim well when they begin to simmer; take them out with a perforated ladle and throw them into cold water to plump them ; when cold, place in wine, then drain them ; add to the liquor ^ pound of butter divided into 4 pieces, well rolled in flour, ^ dozen blades of mace, ^ nutmeg grated, a salt- spoon of cayenne pepper; stir until the butter is melted and mixed, then put in the oysters; when they boil, take them off and stir in yolks of 3 eggs✪ French Stewed Oysters well beaten; serve hot. 56 OYSTERS FRIED OYSTERS (No. 1) Miss Virginia Croxton ✪ Fried Oysters (No. 1)

AI-modernized reading of the original text

Steam one hour ; serve with drawn butter poured over it, in which put chopped mushrooms a few minutes before taking from the stove. Chopped olives and capers are an improvement. BAKED SHAD Miss Virgmia Croxton Clean, open, and take out the roe, if there is one. Wash carefully and scrape out the blood near the backbone. Lay in a pan long enough not to bend the fish with head on. Fill with seasoned breadcrumbs and sprinkle well in and out with pepper and salt. Gash the top about 2 inches apart and lay strips of fat bacon in the gashes. Bake in a hot oven, adding hot water enough to keep fish from drying and sticking to the pan. Bake from ^ to an hour, according to size. Serve with tomato catsup or Worcestershire sauce. FISH FRIED SHAD Miss Virginia Croxton Clean, split, and take out the backbone. Cut into pieces about 2 inches wide. Salt and pepper to taste and fry in hot lard until a light brown. ROASTED SHAD A Virginia Recipe Wipe dry and rub inside and out with pepper and salt. Fasten the fish securely to a board and put in front of an open fire and let it cook till well done. Serve with drawn butter. TURBOT Steam 1 fish; pick to pieces and bone; sprinkle with salt and pepper in layers and set aside. Boil a little parsley and onion in a pint of milk ; strain, set back on fire ; stir in ^ of a pound of flour, 1/2 of a pound of butter, and boil till thick ; set to one side until partially cold; beat up 2 eggs and stir in the mixture; butter a baking-dish and fill with alternate layers of fish and dressing; sprinkle top with bread-crumbs, and bake until it puffs up in centre. Oysters BROILED OYSTERS Miss Virginia Croxton Drain the oysters and free them from pieces of shells. Lay on cloth to dry. Season with salt and pepper. Broil on a greased griddle over a clear fire, or in a frying-pan with a little butter and lard mixed. When cooked to a light brown, turn and cook other side. Serve on hot toast. CREAMED OYSTERS (No. 1) Boil 1 quart of cream and thicken with f dozen crackers. Season with 1 dessertspoon of butter, salt and pepper to taste. When boiling pour in 1 quart of select oysters, and when the ends curl, remove from stove and serve hot with crackers. CREAMED OYSTERS (No. 2) Mrs. Charles Berryman 1 tablespoon of butter in chafing-dish, 1 can of oysters or 1 dozen fresh oysters. Drop in the hot butter and let cook till edges curl. Season with Salt and pepper, Juice of 1 lemon, Yolks of 2 eggs beaten up with 9, tablespoons of cream. Let cook till thick and serve on toast. FRENCH STEWED OYSTERS Fifty large oysters set over the fire in their liquor; skim well when they begin to simmer; take them out with a perforated ladle and throw them into cold water to plump them ; when cold, place in wine, then drain them ; add to the liquor ^ pound of butter divided into 4 pieces, well rolled in flour, ^ dozen blades of mace, ^ nutmeg grated, a saltspoon of cayenne pepper; stir until the butter is melted and mixed, then put in the oysters; when they boil, take them off and stir in yolks of 3 eggs well beaten; serve hot. FRIED OYSTERS (No. 1) Miss Virginia Croxton

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Baked ShadFried ShadRoasted ShadTurbotBroiled OystersCreamed Oysters (No. 1)Creamed Oysters (No. 2)Creamed OystersFrench Stewed OystersFried Oysters (No. 1)

The Blue grass cook book