Page:Mrs Beeton's Book of Household Management.djvu/441

Rh Method.—Scale, empty and wash the fish carefully, and make 2 or 3 incisions across the back. Season it with pepper and salt, and let it remain in oil for 30 minutes. Broil it on both sides over a clear fire, and serve with caper sauce. The fish is much esteemed by the French.

Time.—Nearly 1 hour. Average Cost, from 6d. per lb. Seasonable from April to June.

Ingredients.—1 shad weighing about 2 lb., 4 tablespoonfuls of salad-oil, 1 dessertspoonful of finely-chopped onion, 1 teaspoonful of finely-chopped parsley, salt and pepper, sorrel, caper or piquant sauce.

Method.—Wash, empty and thoroughly dry the fish, place it in a deep dish, and add the salad-oil, onion, parsley and a good seasoning of salt and pepper. Baste frequently, let the fish remain in the marinade for 2 hours, then drain and dry it well. Broil over a clear fire for about ½ an hour, according to size, turn the fish frequently, and brush occasionally with some of the oil in which the fish was soaked. Serve the sauce separately in a tureen.

Time.—To broil, about ½ an hour. Average Cost, 1s. 6d. to 2s. Sufficient for 4 or 5 persons. Seasonable from February to September.

Ingredients.—1 medium-sized shad, flour, salt and pepper, egg and breadcrumbs, frying-fat, anchovy, tomato or piquant sauce.

Method.—Wash and scale the fish, separate it from the backbone, and divide into neat fillets. Add a little salt and pepper to 1 tablespoonful of flour, dip the fillets in the mixture, and afterwards coat the fillets carefully with egg and breadcrumbs. Have ready a deep pan of hot fat, fry the fish until lightly browned, then drain well. Garnish with crisply-fried parsley, and the roe, previously fried. Serve the sauce separately in a tureen.

Time.—To fry, about 10 minutes. Average Cost, 1s. 6d. Sufficient for 4 or 5 persons. Seasonable from February to September.

Ingredients.—1 pint of shelled shrimps, ¼ of a lb. of fresh butter, 1 blade of pounded mace, cayenne to taste, and, if liked, a little nutmeg.