A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

sauce. =Salmon Trout, Baked and Stuffed.=--A good-sized trout is very nice if baked as follows:--After emptying and scaling the fish, fill the cavity with a stuffing of breadcrumbs, parsley, herbs, and an egg to mix it; sew the sides together if necessary. Lay in a baking dish, dredge with flour, place butter on the top, put a tablespoonful of vinegar and one of stock into the dish, and bake in the oven from twenty minutes to half an hour. Lift the fish out on to a dish, thicken the liquor with flour, add seasoning, a spoonful of chopped parsley, a teaspoonful of anchovy essence, and pour this sauce round the fish. New potatoes, green peas, or baked tomatoes should accompany this dish. =Sardines.=--Tinned sardines are generally eaten without any further preparation, although very nice sandwiches may be made from them, also they are an indispensable adjunct to a fish salad. Fresh sardines should be first cleansed, then dried in a soft cloth, laid on the gridiron and broiled for about two minutes. Sprinkle salt and pepper and a dash of vinegar over them, and serve very hot on toasted bread. =Shad.=--Shad does not enjoy a very high reputation in England; in France it is quite a favourite fish and is thought worthy of being cooked in wine, and served with Béchamel sauce. Its best season is the early spring-time, March to May. The French way of cooking it is to split it open, after emptying, scaling, and washing it, then to lay it in oil, with pepper and salt. After it has soaked in this marinade for a sufficient time, it is laid on the gridiron, and broiled _very slowly_, on both sides, for upwards of an hour. Served with _maître d'hôtel_ butter or caper sauce. Shad may be fried after first trimming into convenient-sized pieces and dipping each piece in frying batter. It may also be stuffed and baked according to instructions given for salmon trout. =Shrimps.=--There are several varieties of shrimps. The two kinds most commonly met with are the brown and the red shrimps. The brown kind