Margaret Brown's French Cookery Book

biscuit, and 1/4 of a pound of butter for 50 clams. No. 198. BROILED SHAD. Split fish in two; lay on gridiron over hot fire; broil gently; put the inside to the fire first; have a dish ready with 1/4 of a pound of sweet butter in it; also, 1 teaspoonful each of salt and pepper worked in it; when the fish is done on both sides lay on a dish; turn it often in the butter; cover over, and set dish where it will be hot till wanted. No. 199. CODFISH CAKES. Boil soaked cod; chop it fine; put to it an equal quantity of potatoes boiled and mashed; moisten with beaten eggs or milk; a bit of butter and a little pepper; lay out in form of small round cakes; flour outside and fry in hot lard till brown; let lard be boiling hot when cakes are put in; brown both sides. No. 200. OYSTER CHOWDER. Butter a two-quart tin basin; cover with soaked crackers, bits of butter; put in a double layer of oysters; sprinkle fine pepper over, finely chopped parsley; then put a layer of soaked crackers and bits of butter, as before; then another layer of oysters and seasoning, and lastly soaked crackers and butter and 1 pint of oyster liquor and milk or water. No. 201. BAKED SHAD. Clean the shad; cut off the head; split it half way down the back; scrape inside clean. To make stuffing, cut 2 slices of baker's bread; spread each with butter and sprinkle on pepper and salt, pounded sage; moisten it with hot water; fill the inside of the fish with this; tie a cord around it to keep stuffing in; dredge outside with flour; stick bits of butter all over outside; mix one teaspoonful each of salt and pepper over surface; then lay fish on muffin ring in dripping pan; put in 1 pint of water to taste with; if this is used up while baking, add more hot water; bake 1 hour in quick oven; baste often. When the fish is done there should be