Miss Corson's practical American cookery and household management

the fish in any part. As soon as it is cooked lay it, skin down, on a hot dish, pour over it any melted butter remaining in the cup, or spread some fresh butter over it ; season it with pepper and salt, and serve it hot immediately. Watercresses, lemon in slices, or cucumbers are the usual garnishes. TRIED SHAD. After the shad is cleaned and washed, split it down the back, cut out the backbone, divide the fish in pieces about three or four inches square, and lay them on a clean dry cloth ; have ready a dripping-pan or a large frying-pan containing hot fat half an inch deep ; roll the fish in flour seasoned with salt and pepper, put it into the fat when it is smoking hot, and fry it brown on both sides ; use a broad spatula or cake-turner to turn over the pieces of shad, in order to keep them entire ; as fast as the pieces brown, lift them out of the pan, lay them for a moment on brown paper to free them from fat, and then put them on a hot dish. Fried shad should be served with lemon, pickles, or cucumbers. Shad is excellent either boiled or baked. SHAD-ROE. After a shad-roe is well washed in cold water, wipe it quite dry on a clean towel, put it between the bars of a double wire gridiron thickly buttered, and broil it brown on both sides ; when the roe is brown, serve it with butter, lemonjuice, and parsley, or with plain butter, pepper, and salt. A garnish of sliced cucumbers or tomatoes, or a few watercresses, may be served with the broiled roe ; and a dish of mashed potatoes should be sent to the table with it. Shad-roe may be fried in enough fat to prevent burning, with a loose cover over the pan to protect the cook from the fat which it spatters about. EELS. To broil eels, have them thoroughly cleaned and washed ; split them, take out the bone, and then cut them in pieces about three inches long ; make a seasoning with plenty of finely chopped parsley, a palatable quantity of pepper, salt, powdered mace, and very little sage ; have ready a couple of eggs beaten smooth, a dish of bread-crumbs, and a double wire gridiron well buttered ; dip the pieces of eel first in the egg, then in the bread-crumbs, and then in the seasoning, lay them between the bars of the gridiron, and broil them over a hot fire. While they are being broiled, mix together a spoonful of anchovy paste or chopped anchovies and a tablespoonful of butter, and spread them over the broiled eels ; serve the eels hot as soon as they are done. Eels prepared in the same way (or plain) may be fried in hot butter instead of being broiled ; or they may be broiled . without breading, simply splitting them and laying them in a buttered double wire gridiron, and after they are cooked serving them with salt, pepper, and butter. Eels may be stewed in white sauce, after being parboiled ; or baked in a brown gravy. FRIED SMELTS ON SKEWERS.