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.
The Shad (Fr. alose)—The two best known species of the shad, which belongs to the herring family, are the common or Allice shad, and the Twaite shad. The shad is a salt-water fish, frequenting the mouths of large rivers, which it ascends in the spawning season. In shape it resembles the herring, but is of a larger size and is called in Scotland the "herring king." Its colour is dark blue, with hints of brown and green, and white beneath. The Allice shad abounds in the Severn. The Twaite shad is smaller than the Allice, and is common in the Thames.
626.—SHAD, BROILED. (Fr.—Alose grillé.)
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.
627.—SHAD, FRIED. (Fr.—Alose frit.)
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.
628.—SHRIMPS, POTTED. (Fr.—Terrine de Crevettes.)
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.
