The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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TO COOK FISH.                                       69
and crisp. If there are eggs or roe, fry them. Shad and other fish may be rolled in corn meal, sifted fine, or in flour, before being fried. Either way is good. This recipe will do for frying any kind offish.
Shad and Rock Roes.—These may be fried in hot lard, or beaten up with eggs and fried in small cakes. If boiled, wrap them up in a cloth and throw them in boiling, and dress with butter sauce.
BaRbecued Shad.—Take a fine, large shad, put it in a pan and season with cayenne pepper and a small teaspoonful of sugar ; put one large spoonful ol butter and lard mixed, on it, and a little salt. Mix vinegar and water, equal parts, and pour on enough to cover it. Bake slowly for one hour.
Pickled Shad.—Two gallons of rock salt, 1-2 gallon alum salt, 1 lb. of brown sugar and 4 oz. saltpetre. This is sufficient for two dozen shad, if large; then commence by putting first a layer of the salt, powdered and well mixed, at the bottom of the barrel, then the well-cleaned shad, the skin side downward, then another layer of salt, and thus continue till you have used all the ingredients, then put the salt last, and press the whole down with a board and weight on the top. Look at it in a week; if there is not brine, make some more and put it over the shad. N. B.—If the fish is not clean it will draw flies.
Corned Shad.—Clean, wash well and split open a fresh shad ; mix 1 teaspoonful cayenne pepper and 1 of brown sugar; lay the shad upon a flat dish and rub it gently on the inside with pepper and sugar. Next morning broil nicely, and put bits of butter on it, and you will find it superior to salt corned shad.
Baked Tuhbot or Sheep's Head.—Prepare a stuffing of pepper, salt, butter, a bit of fat sweet bacon, mince fine an onion, shallot, bread crumbs and the yolks of 2 eggs. After rubbing the fish with butter, and sprinkled pepper and salt on it, place it in the stew-pan or a long tin pan, bake it until it is thoroughly done.
To Boil Tukbot.—Must be for boiling in the nicest order and of the proper size; the fish must be set in sufficient cold water to cover it all over completely ; throw a handful of salt and a glass of vinegar into it, and let it gradually boil; be very careful to skim it thoroughly, so that nothing remains to mar the beauty of the color. Serve it garnished with a complete fringe of curled parsley, lemon and horse­radish. The sauce must be of the finest lobster, bloater butter and plain butter, served in separate tureens.
Tukbut a la Creme—(Mrs. F. B. L.).—Add by degrees a table-spoonful of flour stirred up with a small portion of milk till perfectly smooth, then gradually stir it into a quart of milk in a stew-pan on the fire, then put in a teaspoonful each of chopped onion, parsley, salt, some red pepper. Stir over the fire until it becomes a little