TO BROIL A SHAD.

Split and wash the shad and afterwards dry it in a cloth.  Season it with salt and pepper.  Have ready a bed of clear, bright coals.  Grease your gridiron well, and as soon as it is hot, lay the shad upon it, the flesh side down; cover with a dripping-pan and broil it for about a quarter of an hour, or more, according to the thickness.  Butter it well and send it to the table.  Covering it while broiling gives it a more delicious flavor.

BAKED SHAD.

Many people are of the opinion that the very best method of cooking a shad is to bake it.  Stuff it with bread crumbs, salt, pepper, butter and parsley, and mix this up with the beaten yolk of egg; fill the fish with it, and sew it up or fasten a string around it.  Pour over it a little water and some butter, and bake as you would a fowl.  A shad will require from an hour to an hour and a quarter to bake.  Garnish with slices of lemon, water cress, etc.

Dressing for Baked Shad.—­Boil up the gravy in which the shad was baked, put in a large tablespoonful of catsup, a tablespoonful of brown flour which has been wet with cold water, the juice of a lemon, and a glass of sherry or Madeira wine.  Serve in a sauce boat.

TO COOK A SHAD ROE.

Drop into boiling water and cook gently for twenty minutes; then take from the fire and drain.  Butter a tin plate and lay the drained roe upon it.  Dredge well with salt and pepper and spread soft butter over it; then dredge thickly with flour.  Cook in the oven for half an hour, basting frequently with salt, pepper, flour, butter and water.

TO COOK SHAD ROE. (Another Way.)

First partly boil them in a small covered pan, take out and season them with salt, a little pepper, dredge with flour and fry as any fish.

BOILED BASS.

After thoroughly cleaning it place in a saucepan with enough water to cover it; add two tablespoonfuls of salt; set the saucepan over the fire, and when it has boiled about five minutes try to pull out one of the fins; if it loosens easily from the body carefully take the fish out of the water, lay it on a platter, surround it with half a dozen hard-boiled eggs, and serve it with a sauce.

BOILED BLUEFISH.

Boiled the same as BASS.

BAKED BLUEFISH.

Baked the same as BAKED SHAD—­see page 55.

FRIED EELS.

After cleaning the eels well, cut them in pieces two inches long; wash them and wipe them dry; roll them in wheat flour or rolled cracker, and fry, as directed for other fish, in hot lard or beef dripping, salted.  They should be browned all over and thoroughly done.