Roes of the shad seasoned, roll in flour on both sides and put them in a fry pan of grease and fry light brown on both sides.
Baked Fish.
Take a good size white or blue fish, stuff with stale bread seasoned highly with butter, salt, pepper and chopped parsley, sew the fish up, bake. Before serving put over it a dressing of drawn butter made as follows:—¹⁄₂ cup of flour mixed well with a small cup of butter, pour on this enough boiling water to make a nice gravy, stirring constantly. Cook until thick and pour over the fish.
Boiled Fish.
Take 2 or 3 lbs of salmon or cod and tie it up in cheese cloth and cook for ¹⁄₂ hr with 1 teaspoon of salt in the water to cover it, when done serve with drawn butter.
Creamed Salt Cod Fish.
Take 1 pint of shredded codfish soaked in cold water enough to cover it for ¹⁄₂ hr. Drain the water off add 1 pint of milk, 1 tablespoon of flour dissolved in cold milk and 1 beaten egg, small piece of butter cook for 10 minutes and serve hot.
Frog’s Legs.
Soak over night in salt and water and in the morning drain them off dry, roll in cracker crumbs, fry in hot butter or lard.