Boston Cooking-School cook book

Drain fish and pour boiling water over it to free it from oil, then remove skins. Dip in Batter III (p. 392) and fry in deep fat (395° F.); drain on brown paper. Serve with Hot Tartare Sauce (p. 207). SCROD A scrod is a young cod or haddock split down the back and backbone removed, except a small portion near the tail. Broil (p. 212). Serve with Maitre d’Hotel Butter (p. 204). BAKED SHAD, ROE SAUCE Clean and split a 3-pound shad. Place in an oiled dripping pan, sprinkle with salt and pepper, brush over with melted butter, and bake 30 minutes in hot oven (400° F.). Serve with Roe Sauce. Roe Sauce 1% shad roe Cayenne 2 tablespoons sherry 4 tablespoons flour 2 tablespoons white wine . 1 cup Chicken Stock (p. 151) 5 tablespoons butter 14 teaspoon beef extract Put roe in small, shallow baking pan. Sprinkle with salt, pepper, cayenne, and nutmeg. Add 2 tablespoons butter and wine. Cover with buttered paper. Bake 30 minutes. Remove membranes. Brown remaining butter, add flour, continue browning. Pour on stock gradually, while stirring constantly. Bring to boiling point, add beef extract, roe, and salt to taste. PLANKED SHAD OR WHITEFISH Clean and split a 3-pound shad. Put skin side down on buttered plank, sprinkle with salt and pepper, and brush over with melted butter. Bake 25 minutes in hot oven (400° F.) or broil under gas flame. Spread with butter, garnish with parsley and lemon, and serve on the plank. Serves 6. PLANKED SHAD WITH CREAMED ROE 3-pound roe shad 4 cup cream 3 tablespoons butter 2 egg yolks 1 teaspoon finely chopped shallot Salt, pepper, lemon juice '1¥% tablespoons flour 14 cup buttered crumbs Prepare shad as for Planked Shad. Parboil roe and mash. Melt butter, add shallot, and cook 5 minutes; add roe, sprinkle with flour, and add cream gradually. Cook slowly 5 minutes, add egg yolks, and season highly with salt, pepper, and lemon juice. Remove shad from oven, spread thin part with roe mixture, cover with buttered crumbs, and return to oven to brown crumbs. Serves 6. SHAD ROE Cook 20 minutes in water to cover, with 1 tablespoon salt and 1 tablespoon vinegar. Drain, cover with cold water, and let stand 5 minutes. Remove from water and prepare as desired. Sauteed with Bacon or Celery. Separate in pieces. Melt 3 tablespoons butter, add roe, and cook 10 minutes. Serve plain or with broiled bacon or add to fat in pan, 1 tablespoon butter, Y cup chopped celery, few drops onion juice, few drops lemon juice, salt and pepper, and serve with roe. Fried. Cut in pieces, sprinkle with salt and pepper, and brush over with lemon juice. Dip in crumbs, egg, and crumbs. Fry in deep fat (390° F.). Serve with Tartare Sauce (p. 207). Baked with Tomato Sauce. Place in buttered pan. Pour over 34 cup Tomato Sauce (p. 198). Bake 20 minutes in hot oven (400° F.), basting every 5 minutes. Remove to platter and serve with sauce. FRIED SMELTS Leave in natural shape, or skewer like letter “S », or with tails thrust into the mouth. They may be boned. Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, or roll in flour. Fry in deep fat (370° F.) 3to5 minutes. As soon as smelts are put into fat, reduce heat so that they may not become too brown before cooked through. Serve with Tartare Sauce (p. 207). FRIED SMELTS WITH BACON (BRITTANIA) Clean smelts, remove heads and tails, and cut in half-inch slices crosswise. Cut thin slices of bacon in pieces. Arrange slices of fish and bacon alternately on skewers, having 4 of each for a service. Brush over with olive oil, season with salt and pepper, roll in crumbs, fry in deep fat (p. 26), and drain on brown paper. SMELTS A LA MEUNIERE 6 smelts Flour Salt, pepper Butter Lemon juice 1 cup Chicken Stock (p. 151) Cream 114 teaspoons Anchovy Essence 1 teaspoon finely chopped parsley