FISH
SOLES OR SMELTS COOKED WITH MAÎTRE D'HOTEL SAUCE.
From MRS. JAMES R. DEANE, of California, Lady Manager.
Skin the fish and cut flesh into filets; put the skin and bones into a saucepan with water enough to cover them; let this boil to make the stock for the gravy. Now wipe the filets dry and roll them up with the skin side inward to make them stand firm; place the filets on a buttered baking tin, first rolling them into bread crumbs. When ready to cook, squeeze over each filet about a teaspoonful lemon juice and put on each a piece of Maître d'Hotel butter; cover with a buttered paper and cook about ten minutes.
To Make Maître d'Hotel Butter—Work one tablespoonful of butter to a cream; squeeze in the juice of one-half a lemon; one-quarter saltspoonful cayenne; one tablespoonful finely chopped parsley. Put butter on ice to cool before using.
Sauce for this Dish—Two tablespoonfuls of butter, melted; two tablespoonfuls of flour, stirred into the butter and cook for ten minutes. Then put in a small pinch of cayenne pepper and a cupful of fish stock and cook for ten minutes. Then put in juice of one-half lemon, a tablespoonful of finely chopped parsley, and just before serving put in two tablespoonfuls of cream.
BAKED SHAD.
From MRS. MARY R. KINDER, of Delaware, Lady Manager.
Make a stuffing of bread crumbs, butter, salt, pepper, and an egg well beaten. Stuff the shad, sew it up and bake in a quick oven. Serve with brown gravy, mushroom, or tomato ketchup.