Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

• 1 shad with backbone removed
  4 tablespoons butter
  few drops onion juice
  1 tablespoon salt
  2 tablespoons finely chopped parsley
  2 tablespoons Tomato Catsup or
  2 tablespoons white wine
  few grains cayenne

Wipe shad; place skin side down on oak plank. Sprinkle with salt and pepper; spread with butter. Cook in hot oven twenty to thirty minutes. Brown with a salamander. Spread with parsley and catsup or white wine. Garnish with highly seasoned hot mashed potato pressed through a pastry bag and tube. Also radishes cut in shape of roses, lemons cut in shape of crescents and dipped in chopped parsley, and sprigs of parsley.

Fried Whitebait

• 2 pounds whitebait
  salt, pepper
  flour
  lemon slices

Dry whitebait in towel; sprinkle with salt and pepper; dredge napkin with flour. Shake whitebait in napkin until each little fish is covered with flour. Dip frying basket in hot fat; cover bottom of frying basket with floured whitebait; plunge into hot fat; fry until a golden brown; drain on brown paper. Serve on napkin. Garnish with lemon and parsley. Brown bread is served with these fish.

SHELLFISH

Scalloped Oysters

• 1 quart oysters
  1 cup fine bread crumbs
  1 teaspoon salt
  ¼ cup butter
  2 tablespoons parsley
  2 tablespoons celery
  ½ teaspoon paprika
  1 cup cream
  ¼ cup wine

Clean oysters. Butter a baking dish; arrange a layer of oysters in the bottom of the dish. Mix butter and bread crumbs; sprinkle oysters with crumbs, parsley, celery, paprika, salt and two tablespoons of cream. Continue arranging in layers until dish is filled, having crumbs for the last layer. Just before baking, add wine and bake twenty minutes. Oysters are best baked in a shallow dish so as to have two layers of oysters only.