de by side. Cover with salted water and
simmer until done. Drain, remove the cloth carefully, and serve with
Egg or Hollandaise Sauce.

BOILED SHAD WITH HOLLANDAISE SAUCE

Cook the prepared fish slowly in salted and acidulated water, drain,
and serve with Hollandaise Sauce.

SHAD IN COURT-BOUILLON

Put the prepared and cleaned fish on a perforated sheet in a
fish-kettle. Add two tablespoonfuls of butter, two sliced onions,
and salt, pepper, mace, and parsley to season. Add enough Claret
to cover and simmer slowly until done. Drain, strain the liquid
and thicken with flour cooked in butter. Take from the fire, add
two tablespoonfuls of butter, the juice of half a lemon, and red
pepper to season. Pour over the fish and serve.

COLD BOILED SHAD

Boil a cleaned shad in salted and acidulated water or in court-bouillon.
Serve very cold with Tartar Sauce.

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BOILED SHAD A LA VIRGINIA

Chop together an onion, a carrot, and a stalk of celery. Fry in
butter. Cover a prepared shad with boiling salted and acidulated
water, and add the cooked vegetables to it. Add also two tablespoonfuls
of white wine, a blade of mace, half a dozen peppercorns, two cloves,
and a bay-leaf. Simmer slowly until the fish is done, drain, and
serve with a Drawn-Butter Sauce, using the strained cooking liquor
for liquid.

BOILED SALT SHAD

Soak the fish all day in warm water, changing the water frequently,
wipe off the salt, and plunge into ice-water for an hour. Put into
a fish-kettle with boiling water to cover, and simmer until done.
Season with pepper and serve with plenty of melted butter.

BAKED SHAD--I

Bake a shad in a buttered baking-pan, adding enough boiling water
to keep from burning. Baste while baking with melted butter and
lemon-juice, seasoning with pepper and salt. Cook together a
tablespoonful each of butter and flour until brown. Add slowly a
cupful of stock and cook until thick, stirring constantly. Take
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from the fire and add the yolks of two eggs beaten with the juice
of half a lemon. Pour over the fish and serve.

BAKED SHAD--II

Clean a large fish and stuff with seasoned crumbs mixed with minced
parsley, adding enough melted butter to make a smooth paste. Score
one side of the fish deeply and lay a small strip of salt pork in
each gash. Put the fish in a buttered baking-dish, sprinkle with
salt, pepper, and flour, and add enough boiling water to keep from
burning. Baste as required with the