FISH.
Fresh fish are easily told by the redness of their gills. If the gills are white or the flesh is not hard to the touch, reject them. They are not fresh. Fish should be sent to table as soon as cooked. Broiled fish should be sprinkled with salt before broiling. When boiled, should have salt in the water.
TO BAKE A SHAD.
Shad should be fat. Clean it well, take out the inside and the gills. Score and salt the fish, make a dressing of bread, butter, pepper, salt, parsley, thyme and sweet marjoram; fill the fish with this; tie it up and put it in a pan with some water: dredge the fish with flour, let it cook slowly, baste it often; when nearly done, add some mushroom catsup to the gravy; season to your taste with pepper and salt. Take it up very carefully: bake half an hour.
TO BROIL A SHAD.
Cut it down the back, sprinkle it with pepper and salt, grease your gridiron well, and put it down on the flesh side first. Let it be well done. Send hot to table.
FRESH COD BOILED.
Clean and wash it well; put it down to boil in the fish kettle. It will cook in half an hour; take it up carefully, garnish the dish with hard-boiled egg, and serve with egg sauce. All boiled fish should have salt in the water, or the fish will be insipid.
TO BOIL HALIBUT.
Sprinkle it with salt, tie it up in a cloth, put it in the kettle in boiling water; let it boil slowly till done, which will depend upon the size, allowing eight minutes to a pound.