LANDAISE SAUCE

One-half cup of salad oil,
One onion grated,
One teaspoon of paprika,
One teaspoon of salt,
Five tablespoons of vinegar.

Heat slowly until hot and then add

Yolks of two eggs.

Stir until thick and then add one tablespoon of finely minced parsley.
If this should curdle, add two tablespoons of boiling water. Beat
hard.

BROILED SHAD ROE

Wipe the roe and then parboil for five minutes. Now wipe dry and then
dust very lightly with flour and then brush with bacon fat. Place on
the broiler and cook for ten minutes. Lift to a hot platter and spread
with this sauce: Place on a plate

Two tablespoons of butter,
One tablespoon of lemon juice,
One tablespoon of grated onion,
One tablespoon of finely chopped onion,
One teaspoon of salt.

BAKED SHAD

Select a two and one-half pound shad. Have the fish dealer clean and
prepare it for baking. Now prepare a filling as follows: Place in a
bowl

One cup of breadcrumbs,
Two onions, chopped fine,
Two tablespoons of finely chopped parsley,
One and one-half teaspoons of salt,
One teaspoon of pepper,
One-half teaspoon of thyme,
One egg,
Two tablespoons of salad oil.

Mix well and then fill into the fish. Sew the opening with a stout
string and a darning needle. Pat the flour into the fish. Place in a
baking pan and bake in a hot oven for one hour. Baste every fifteen
minutes with one cup of boiling water. Now, if you place a strip
of cheesecloth under the fish you will be able to lift it without
breaking. Use the leftover portions for shad au gratin for Monday
night's dinner.

PLANKED SHAD

Have the fish dealer split the shad for planking. Soak the plank in
cold water for two hours and then place the fish on the plank, and
brush it with lemon juice. Place in the lowest part of the broiler of
the gas range. Begin to baste with cold water after the fish has been
in the oven for twelve minutes. Allow thirty minutes for planking a
two and one-half pound shad.

LONG ISLAND DEEP SEA PIE

Grease a deep baking dish and then sprinkle with fine bread crumbs.
Now place a layer of finely diced potatoes in the bottom of the dish.
Next a layer of cooked fish, cut into pieces the size of a walnut.
Next a layer of sliced onions; then a layer of sliced tomatoes;
repeat, making two layers. Season each layer with salt, pepper and
finely minced parsley. Now prepare a sauce as follows:

Place

One and one-half cup