The Cook Book, by "Oscar" of the Waldorf

Pare and scale a small shad, place it on a well buttered deep baking-dish and season with one pinch of salt and one. half pinch of pepper, adding two finely-chopped shallots and one-half wineglassful of white wine. Cover the whole with a piece of buttered paper and cook in a moderate oven for twenty-five minutes. When done, pour the liquor into a saucepan, add one-half pint of German sauce, a pinch of finely-chopped chervil and a small quantity of spinach : cook for three minutes longer, pour a little of it through a strainer over the fish and serve the balance in a sauceboat Baked Shad, American Style. Clean a shad by drawing the entrails through the gills and wash and dry it Prepare a stuffing with breadcrumbs, salt, pepper and butter, moisten with egg to bind and stuff the fish with it ; place it in a baking-dish over slices of uncooked potatoes, pour in sufficient fish broth to moisten, cover with buttered paper and bake. Serve with a quantity of rich sauce or thickened stock in a sauceboat Broiled Shad. Remove the scales from a large shad, clean it well, cut off the fins and score it on both sides. Place the fish in a deep dish with some chopped shallots, parsley, oil and salt and let it macerate for one hour. Grease a gridiron well, warm it, and lay on the fish ; broil it over a clear fire, turning it occasionally and basting it with oil. The shad will require from thirty to forty-five minutes to cook, according to its size. When ready, place the fish on a folded napkin on a hot dish garnished with parsley and serve with a sauceboatful of maitre d'hotel sauce. Broiled Shad with Sorrel. Scale and draw a shad which has a soft roe, cut off the fins, wipe it, and make incisions on both sides. Place the shad in a deep dish, baste it with oil, season to taste with salt and pepper, and let it macerate for one hour. Broil the fish over a clear fire, turning and basting it frequently with the oil in which it is soaked. Boil a quantity of sorrel as for garnish, make a border of it on a hot dish, place the shad in the center, pour over a little parsley sauce and serve, accompanied by a sauceboatful of the sauce. Fried Shad. After the shad is cleaned and washed split it down the back, cut out the backbone, divide the fish into pieces about three or four inches square, and lay them on a clean dry cloth. Have in readiness a drippingpan, or a large fryingpan containing hot fat one-half inch deep, roll the fish in flour seasoned with salt and pepper, put it into the fat when smoking hot and fry it brown on both sides; use a broad spatula or cake turner to turn over the pieces in order to preserve them entire. As quickly as the pieces brown lift them out of the pan, lay them on brown paper for a moment to free them from fat, and then turn them on to a hot dish. Serve with lemons, pickles or cucumbers. Planked Shad. Procure a hardwood board about an inch and a half thick, and split the shad as for broiling, put it on the board with the skin side down and fasten it with some tacks, and put the board over the fire, roasting until done, and rub it every once in a while with a little butter. The plank should be well seasoned and be heated before placing the shad upon it or it will flavor the fish with the wood. When done turn it on to a hot dish, dredge over it some salt and pepper, and cover it with small bits of butter and serve with lemon cut in quarters. Broiled Shad's Roe. Wash a shad's roe in cold water, wipe it dry on a clean towel, place it between the bars of a double wire gridiron, thickly buttered, and broil until brown on both sides. When cooked serve it with butter, lemon juice and parsley, pepper and salt. A garnish of sliced cucumbers may be served with the broiled roe. A dish of mashed potatoes should also accompany it. Broiled Shad's Roe with Bacon.