Place two chopped shallots in a saucepan with a little but-
ter, salt, white pepper, grated nutmeg, and a glass of white
wìne. Boil until it is reduced one-half . Add half a pint of
velouté sauce and boil a minute. Thicken with three egg
yolks and as much water as you have egg yolks, mix water
and yolks together, and stir without boiling. Then add care-
fully f our ounces of butter in small bits, stirring ali the while.
Finish with chopped parsley and lemon juice.
Planked Shad
Have a hardwood board about one inch and a half thick.
Split the shad as for broiling, tack it on the board, skin side
down, and roast before the fire until done. Every once in a
114 MRS. SEELY'a COOK BOOK
while rub it with a little batter. Before placing the shad on
the board, see that the board is well seasoned and heated, else
the fish wìU bave the flavor of the wood. When cooked, place
it on a hot dish, season with salt and pepper, cover with small
bits of butter, and serve with lemon cut in quarters.
Baked Shad Ree
Pare the roes of f our large shad, sprinkle a baking dish with
chopped onion, parsley, and mushrooms. Add the roes, strew
over them more onion, etc, with salt, pepper, a little nutmeg,
and small bits of butter. Moisten with a little white broth and
two glasses of white wine. Let ali cook and boil in the oven,
basting occasionally, for twenty minutes. Drain and thicken
the liquid with one tablespoonful of flour kneaded in butter.
Pour this over the roes, sprinkle with fine bread crumbs, put
small bits of butter on top, and bake in brisk oven ten minutes
longer. Press lemon juice over and serve in the baking dish.
The above is enough for eight persons.
Shad Roe Cromeskies
Wash thoroughly in cold water the roe of a shad and
remove the skin hanging to it. Wipe it well and cut it in
piec'es of a size to wrap well in thin slices of bacon. Rub the
pieces of shad with salt and pepper. Lay them in the slices of
bacon, wrap the bacon round, and tie with fine twine. Ha ve
care that the bacon is not too thick. Drop each piece in deep
hot fat and fry a light brown. Garnish with parsley and serve
with a piquant sauce.
Roast Shad with Sauoe
Have a large roe shad, scale, draw by the gills, cleanse
nicely, and wipe dry. Make small crosswise incisions on both
sides. Put the fish on a dish to soak for one hour✪ Broiled Shad à l'Abbé with Herb Sauce with salt,
pepper, olive oil, lemon juice, chopped parsley, chives, and
FI8H^ 0T8TEB8, L0B8TEB8y TEBRAPIN 115
thjme« Be sure to tum and press it often so it will absorb the
seasoning. Put on the spit or an a long $kewer^ if to roait in the
aven, wrap in doublé oiled paper, making it secure by pressing
down a shorter skewer along each side and tying at each end.
Then roast before the fire, or in a moderate oven for forty min-
Qtes. Remove the paper, brown a nice color. Place on dish,
ponr sauce round it, and serve.
Shad Sauoe
Four shallots, chopped very fine. Put them in a saucepan
with two ounces butter and four tablespoonfuls of white wine
yinegar. Let it boil down to half the originai quantìty, then
add one pint velouté sauce. Boil a little longer, add finely
chopped parsley, tarragon, and about four ounces of butter✪ Shad Sauce in
small bits. Mix thoroughly.
Boiled Brook Trout (hot) ✪ Boiled Brook Trout (Hot)
Page 65 · 9 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Place two chopped shallots in a saucepan with a little butter, salt, white pepper, grated nutmeg, and a glass of white wine. Boil until it is reduced one-half . Add half a pint of velouté sauce and boil a minute. Thicken with three egg yolks and as much water as you have egg yolks, mix water and yolks together, and stir without boiling. Then add carefully four ounces of butter in small bits, stirring all the while. Finish with chopped parsley and lemon juice.
Planked Shad
Have a hardwood board about one inch and a half thick. Split the shad as for broiling, tack it on the board, skin side down, and roast before the fire until done. Every once in a
while rub it with a little batter. Before placing the shad on the board, see that the board is well seasoned and heated, else the fish will have the flavor of the wood. When cooked, place it on a hot dish, season with salt and pepper, cover with small bits of butter, and serve with lemon cut in quarters.
Baked Shad Roe
Pare the roes of four large shad, sprinkle a baking dish with chopped onion, parsley, and mushrooms. Add the roes, strew over them more onion, etc, with salt, pepper, a little nutmeg, and small bits of butter. Moisten with a little white broth and two glasses of white wine. Let all cook and boil in the oven, basting occasionally, for twenty minutes. Drain and thicken the liquid with one tablespoonful of flour kneaded in butter. Pour this over the roes, sprinkle with fine bread crumbs, put small bits of butter on top, and bake in brisk oven ten minutes longer. Press lemon juice over and serve in the baking dish. The above is enough for eight persons.
Shad Roe Cromeskies
Wash thoroughly in cold water the roe of a shad and remove the skin hanging to it. Wipe it well and cut it in pieces of a size to wrap well in thin slices of bacon. Rub the pieces of shad with salt and pepper. Lay them in the slices of bacon, wrap the bacon round, and tie with fine twine. Ha ve care that the bacon is not too thick. Drop each piece in deep hot fat and fry a light brown. Garnish with parsley and serve with a piquant sauce.
Roast Shad with Sauoe
Have a large roe shad, scale, draw by the gills, cleanse nicely, and wipe dry. Make small crosswise incisions on both sides. Put the fish on a dish to soak for one hour with salt, pepper, olive oil, lemon juice, chopped parsley, chives, and
FISH, OYSTERS, LOBSTERS, TERRAPIN 115
thyme. Be sure to turn and press it often so it will absorb the seasoning. Put on the spit or on a long skewer, if to roait in the aven, wrap in double oiled paper, making it secure by pressing down a shorter skewer along each side and tying at each end. Then roast before the fire, or in a moderate oven for forty minutes.. Remove the paper, brown a nice color. Place on dish, pour sauce round it, and serve.
Shad Sauoe
Four shallots, chopped very fine. Put them in a saucepan with two ounces butter and four tablespoonfuls of white wine vinegar. Let it boil down to half the original quantity, then add one pint velouté sauce. Boil a little longer, add finely chopped parsley, tarragon, and about four ounces of butter in small bits. Mix thoroughly.
Boiled Brook Trout (hot)
Records on this page
Fish SauceBroiled Shad à l'Abbé with Herb SauceHerb SaucePlanked ShadBaked Shad RoeShad Roe CromeskiesRoast Shad with SauceShad SauceBoiled Brook Trout (Hot)