The Cooking Manual of Practical Directions for Economical Every-Day Cookery

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 butter is excellent for any kind of broiled fish, or for steaks. 17. =Fried Smelts, French Style.=--Carefully wipe two pounds of cleaned smelts with a dry cloth; dip them in milk, then roll them in finely powdered cracker crumbs, next in an egg beaten with a saltspoonful of salt, and quarter of a saltspoonful of pepper, and then again in cracker crumbs; fry them in enough smoking hot fat to cover them, until they are golden brown; take them from the fat with a skimmer, lay them on a napkin, or a piece of paper to absorb all fat; and serve them laid in