Fried Shad au Gratin.
Clean, wash, and wipe a fine roe-shad. Take off head, tail, and fins, and cut into eight pieces. Pepper and salt these; dip into beaten egg, then in cracker-crumbs, and fry in hot dripping or lard. Drain, and serve on a hot, flat dish. The roes should be parboiled, then cooled—afterward dipped in egg and cracker, fried in the same manner as the fish, and dished with it.
Milanaise Pudding.
- ½ lb. cold cooked ham.
- The meat of your soup-chicken.
- Nearly ½ lb. of macaroni.
- 2 eggs.
- A cup of your soup, strained and skimmed before the rice is put in.
- 1 tablespoonful of butter.
- Pepper and salt to taste.
Boil the macaroni in the broth until tender; then let it cool somewhat, and, with a pair of old scissors, clip it into inch lengths. Chop ham and chicken, and pepper. Mix with the macaroni—which should have absorbed the broth—stir in the melted butter and eggs. Put into a well-greased mould, and boil an hour and a half. Turn out; pour over it a cup of drawn butter, and serve. Pass grated cheese with it.