How to Cook Fish

by Myrtle Reed

COLD BOILED SHAD

Boil a cleaned shad in salted and acidulated water or in court-bouillon. Serve very cold with Tartar Sauce.

BOILED SHAD À LA VIRGINIA

Chop together an onion, a carrot, and a stalk of celery. Fry in butter. Cover a prepared shad with boiling salted and acidulated water, and add the cooked vegetables to it. Add also two tablespoonfuls of white wine, a blade of mace, half a dozen peppercorns, two cloves, and a bay-leaf. Simmer slowly until the fish is done, drain, and serve with a Drawn-Butter Sauce, using the strained cooking liquor for liquid.