SHAD ROE WITH EGGS

Boil a shad roe and flake fine with a fork. Beat three eggs, season with salt and pepper, add the roe, and cook in a chafing-dish or frying-pan with plenty of melted b.u.t.ter.

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SHAD ROE WITH OYSTERS

Fry the shad roe according to directions previously given and serve with fried oysters and broiled bacon.

SHAD ROE WITH BROWN SAUCE

Soak a shad roe in water for half an hour, scald, drain, cool, and cut in slices. Saute in b.u.t.ter and drain, Cook a tablespoonful of flour in the b.u.t.ter, add one cupful of stock, and cook until thick, stirring constantly. Season with salt, paprika, Worcestershire, and curry powder; pour over the fish and serve.

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SIXTEEN WAYS TO COOK SHEEPSHEAD

BOILED SHEEPSHEAD

Clean and salt the fish and soak in cold water for an hour. Drain, wipe dry, and cut several deep gashes across both sides. Put the fish on the drainer of the fish-kettle, pour the juice of a lemon over it, and cover with equal parts of milk and water. Add salt and pepper and minced parsley to season and simmer gently until the fish is done. Drain carefully and serve the sauce separately, thickening if desired.

BOILED SHEEPSHEAD WITH OYSTER SAUCE

Boil a prepared and cleaned fish in salted and acidulated water with a bunch of parsley, a sliced onion, and some sweet herbs.

Drain, garnish with parsley, and serve with a Holandaise Sauce to which cooked oysters have been added.

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BROILED SHEEPSHEAD

Prepare and clean a large sheepshead, score the sides deeply, and broil, seasoning with salt and pepper, and basting with oil. Melt half a cupful of b.u.t.ter and add to it the juice of a lemon and two tablespoonfuls of anchovy essence. Pour over the fish and serve.

FRIED FILLETS OF SHEEPSHEAD

Prepare and clean the fish and cut in fillets. Dip into salted milk, then in flour, then in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with any preferred sauce.

SHEEPSHEAD WITH CAPER SAUCE

Boil according to directions previously given and serve with Caper Sauce.

SHEEPSHEAD WITH DRAWN b.u.t.tER

Clean a medium sized fish, rub with salt and pepper, steam for an hour, take up carefully, garnish with parsley and lemon, and serve with Drawn-b.u.t.ter Sauce.

SHEEPSHEAD WITH PARSLEY SAUCE

Cook the prepared and cleaned fish in salted and acidulated water to cover, drain, and serve with Parsley Sauce.

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SHEEP SHEAD a LA BAHAMA

Prepare and clean a large sheepshead and remove the fins. Score deeply to the bone on both sides and put into a b.u.t.tered fish-pan with a chopped onion, a small bunch of parsley, four sliced tomatoes, and four chopped chilli peppers. Add salt and pepper to season, one cupful of Catawba wine, and enough white stock to cover. Cover with a b.u.t.tered paper and boil until done. Drain, strain the liquid through a coa.r.s.e sieve, and add enough stock to make the required quant.i.ty of sauce. Thicken with flour cooked in b.u.t.ter, take from the fire, add two tablespoonfuls of b.u.t.ter, a teaspoonful of minced parsley, and the juice of half a lemon. Cover the fish with broiled tomatoes, pour the sauce around, and serve.

SHEEPSHEAD a LA BIRMINGHAM

Prepare and clean a large sheepshead and put into a b.u.t.tered fish-pan with four tablespoonfuls of b.u.t.ter, a bunch of parsley, a shredded green pepper, a chopped onion, six peeled and sliced tomatoes, two cupfuls each of white wine and water, and salt and paprika to season. Simmer until the fish is done, drain, and keep warm.

Strain the liquid and thicken with flour browned in b.u.t.ter. Pour [Page 358]

over the fish and serve with rice and baked green peppers.

SHEEPSHEAD a LA CAROLINE

Clean a sheepshead, cut off the fins and score to the bone on each side. Put into a b.u.t.tered baking-pan with two tablespoonfuls of b.u.t.ter, a bunch of parsley, a small chopped onion, a shredded green pepper, and salt and pepper to season. Add one cupful of white wine and two cupfuls of water or white stock. Cover with b.u.t.tered paper and bake in a moderate oven, basting often with the liquid.

Take up the fish, strain the liquid, thicken with flour cooked in b.u.t.ter, take from the fire, add two tablespoonfuls of b.u.t.ter, the juice of a lemon and a teaspoonful of minced parsley. Pour over the fish and serve.

SHEEPSHEAD a LA CReOLE

Chop together an onion, a green pepper, a tomato, four mushrooms, a clove of garlic and a bunch of sweet herbs. Fry in olive-oil, add a tablespoonful of flour and cook until the flour is brown. Add one cupful of beef stock and cook until thick, stirring constantly.

Put six slices of sheepshead into a b.u.t.tered baking-pan, spread with the sauce, and bake slowly for an hour.

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SHEEPSHEAD a LA HOLLANDAISE

Prepare and clean a sheepshead, cover with salted and acidulated water, and simmer until done. Drain and serve with Hollandaise Sauce.

SHEEP SHEAD a L'INDIENNE

Cook a large sheepshead in a fish-boiler with two cupfuls each of water and white wine, two tablespoonfuls of b.u.t.ter, two chopped onions, a chopped green pepper, a bunch of parsley, and salt, pepper, and sweet herbs to season. Cover with b.u.t.tered paper, boil until done and drain. Cook three tablespoonfuls of b.u.t.ter with two tablespoonfuls each of flour and curry powder, add the liquid drained from the fish, and enough stock to make the required quant.i.ty of sauce. Cook until thick, stirring constantly, and skim off the fat. Add two tablespoonfuls each of b.u.t.ter and chutney sauce, take from the fire, add the juice of a lemon, pour over the fish, and serve with plain boiled rice.

SHEEPSHEAD a LA LOUISIANNE

Prepare and clean a large sheepshead and put into a b.u.t.tered baking-dish with two sliced onions, a chopped green pepper, a cupful of stewed and [Page 360]

strained tomatoes, two cupfuls of white wine, a bunch of parsley, a tablespoonful of b.u.t.ter, and salt and white pepper to season. Cover with b.u.t.tered paper and bake for forty minutes, basting as necessary.

When done, drain the fish and keep it warm. Strain the liquid and add enough brown stock to make the required quant.i.ty of sauce. Thicken with flour browned in b.u.t.ter, add the juice of a lemon and a little minced parsley. Pour over the fish and serve with a border of plain boiled rice.

SHEEPSHEAD a LA MAJESTIC

b.u.t.ter a baking-pan and line it with sliced onions and tomatoes, sprinkled with salt, pepper, and minced parsley. Lay upon it a cleaned sheepshead weighing three pounds. Sprinkle with salt, pepper, and flour, and add enough stock and white wine to keep from burning.

Baste as required and serve with the onions and tomatoes around the platter.

SHEEPSHEAD a LA MOBILE

Prepare and clean a large fish and cut it into thin slices. Put into a b.u.t.tered saucepan with half a dozen sliced tomatoes, two sliced onions, a bunch of parsley, two bruised beans of garlic, and [Page 361]

salt, paprika, and sweet herbs to season. Add equal parts of Claret and white stock to cover. Cover with b.u.t.tered paper, bring to the boil, and simmer for forty minutes. Drain, strain the sauce, thicken with flour browned in b.u.t.ter, take from the fire, add a tablespoonful of b.u.t.ter and the juice of a lemon, pour over the fish and serve.

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NINE WAYS TO COOK SKATE