th half a wineglassful of white wine,
three tablespoonfuls of mushroom liquor, four sprigs of parsley,
a sprig of celery, a bay-leaf, a sprig of thyme, and two cloves. Add
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two handfuls of picked and washed sorrel or spinach, chopped fine.
Season with salt and pepper and simmer slowly for two hours. Take up
the fish, thicken the gravy with butter and flour cooked together,
pour over the fish and serve.

PICKLED SHAD--I

Boil a shad in salted water to cover, drain and cool. Add to the
water in which it was boiled half as much vinegar and a red pepper
pod, whole cloves, allspice, and mace to season. Boil for an hour.
Cut the fish into large pieces, put into an earthen jar and pour
the boiling spiced liquid over the fish. Cover and let stand for
two days before using.

PICKLED SHAD--II

Cut a large shad into pieces, put a layer in the bottom of an earthen
crock, sprinkle with salt, and add a few whole cloves, allspice,
peppers, and bay-leaves. Cover with fish, add more spices, and pour
on strong vinegar to cover. Cover the dish, bake for four hours
in a moderate oven, and let stand for three or four days before
using. Serve cold.

CREAMED SHAD

Cook together a tablespoonful each of butter
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and flour, add two cupfuls of milk and cook until thick, stirring
constantly. Add a teaspoonful of grated onion, take from the fire
and add the beaten yolks of two eggs, and salt, pepper, and minced
parsley to season. Add two cupfuls of cold cooked shad flaked fine,
put into a buttered baking-dish, sprinkle with crumbs and brown
in the oven.

SHAD VERT-PRE

Prepare and clean a small shad and put into a buttered baking-dish
with salt and pepper to season, two finely chopped shallots and
half a wineglassful of white wine. Cover with buttered paper and
bake in a moderate oven. Take up the fish, add the juice to a cupful
of Allemande Sauce and tint green with minced parsley and spinach
juice. Pour over the fish and serve.

BROILED SHAD ROE--I

Soak two shad roes for twenty minutes in seasoned olive-oil, drain
and broil. Serve with Maitre d'Hotel Sauce.

BROILED SHAD ROE--II

Wash and dry the roe and broil on a well-greased broiler, rubbing
with butter while broiling. Serve with Maitre d'Hotel Sauce.

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BROILED SHAD ROE--III

Parboil a large shad roe, drain, rub with melted butter, and broil.
Serve with Maitre d'Hotel Sauce.

BROILED SHAD ROE--IV

Parboil the roe for ten minutes in salt