and the same of nutmeg; and add the
oysters. Take up the fish, serve it on a napkin, and send it to the
table with a bowl containing the oyster sauce.

14. =Baked Blackfish.=--Have a fish weighing from two to two and a half
pounds cleaned by the fishmonger; rub it well with a handful of salt, to
remove the slime peculiar to this fish, wash it well, and wipe it with a
clean, dry cloth; stuff it with the following forcemeat. Put four ounces
of stale bread to soak in sufficient luke-warm water to cover it;
meantime fry one ounce of chopped onion in one ounce of butter until it
is light brown; then wring the bread dry in a clean towel, put it into
the onion with two tablespoonfuls of chopped parsley, one ounce of salt
pork chopped fine, one teaspoonful of chopped capers or pickles, one
teaspoonful of salt, quarter of a saltspoonful of white pepper, and one
gill of broth or hot water; stir until it is scalding hot, when it will
cleave from the bottom and sides of the sauce-pan; then stuff the fish
with it, and lay it in a dripping pan on one ounce of carrot and one
ounce of onion sliced, one bay leaf and two sprigs of parsley; cover the
fish with slices of salt pork, season it with a saltspoonful of salt,
and one fourth that quantity of pepper, and bake it in a moderate oven
for half an hour, basting it occasionally with a little butter, or
stock. When it is done, put it on a dish to keep hot while you prepare a
sauce by straining the drippings in the pan, and adding to them one
tablespoonful each of walnut catsup, Worcestershire sauce, chopped
capers, and chopped parsley. Pour a little of this sauce in the bottom
of the dish under the fish, and serve the rest with it in a bowl.

15. =Broiled Shad with Maitre d'hotel butter.=--Choose a medium sized
shad, weighing about three pounds, have it cleaned and split down the
back; turn it occasionally for an hour or more, in a marinade made of
one tablespoonful of salad oil, or melted butter, one of vinegar, a
saltspoonful of salt, and quarter of a saltspoonful of pepper; lay it on
a gridiron, rubbed with a little butter to prevent sticking, broil it
slowly, doing the inside first, and, after laying it on a hot dish,
spread over it some _maitre d'hotel_ butter.

16. =Maitre d'hotel Butter.=--Mix together cold, one ounce of butter, a
tablespoonful of chopped parsley, a teaspoonful of lemon juice, and
quarter of a saltspoonful of pepper; and spread it over the broiled
shad. This but