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Classic
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page 47
TO COOK A SHAD ROE.
Drop into boiling water, and cook gently for twenty minutes; then take from the
fire, and drain. Butter a tin plate, and lay the drained roe upon it. Dredge
well with salt and pepper, and spread soft butter over it; then dredge thickly
with flour. Cook in the oven for half an hour, basting frequently with salt,
pepper, flour, butter and water.
TO COOK SHAD ROE. (Another Way.)
First partly boil them in a small covered pan, take out and season them with
salt, a little pepper, dredge with flour and fry as any fish.
EELS a LA TARTARE.
Two pounds of eels, one carrot, one onion, a little flour, one glass of sherry;
salt, pepper, and nutmeg to taste; bread-crumbs; one egg, two tablespoonfuls of
vinegar.
Rub the butter on the bottom of the stew-pan; cut up the carrot and onion, and
stir them over the fire for 5 minutes; dredge in a little flour; add the wine
and seasoning, and boil for 1/2 an hour. Skin and wash the eels, cut them into
pieces, put them to the other ingredients, and simmer till tender. When they are
done, take them out, let them get cold, cover them with egg and bread-crumbs,
and fry them of a nice brown. Put them on a dish, pour "sauce piquante" over,
and serve them hot.
Time.- 1 1/2 hours.
FRIED EELS.
After cleaning the eels well, cut them in pieces two inches long; wash them and
wipe them dry; roll them in wheat flour or rolled cracker, and fry as directed
for other fish, in hot lard or beef dripping, salted. They should be browned all
over and thoroughly done.
Eels are sometimes dipped in batter and then fried, or into egg and bread
crumbs. Serve with crisped parsley.
SHEEPSHEAD WITH DRAWN BUTTER.
Select a medium-sized fish, clean it thoroughly, and rub a little salt over it;
wrap it in a cloth and put it in a steamer; place this over a pot of
fast-boiling water and steam one hour; then lay it whole upon a hot side-dish,
garnish with
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Classic
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