Season with salt and
pepper and add half a cupful of cooked mushrooms and one cupful of
boiling cream. Thicken with a teaspoonful of flour rubbed smooth
with a little cold cream, season with salt and red pepper, and
serve very hot.

SHAD ROE WITH EGGS

Boil a shad roe and flake fine with a fork. Beat three eggs, season
with salt and pepper, add the roe, and cook in a chafing-dish or
frying-pan with plenty of melted butter.

[Page 353]
SHAD ROE WITH OYSTERS

Fry the shad roe according to directions previously given and serve
with fried oysters and broiled bacon.

SHAD ROE WITH BROWN SAUCE

Soak a shad roe in water for half an hour, scald, drain, cool, and
cut in slices. Saute in butter and drain, Cook a tablespoonful of
flour in the butter, add one cupful of stock, and cook until thick,
stirring constantly. Season with salt, paprika, Worcestershire,
and curry powder; pour over the fish and serve.

[Page 355]
SIXTEEN WAYS TO COOK SHEEPSHEAD

BOILED SHEEPSHEAD

Clean and salt the fish and soak in cold water for an hour. Drain,
wipe dry, and cut several deep gashes across both sides. Put the
fish on the drainer of the fish-kettle, pour the juice of a lemon
over it, and cover with equal parts of milk and water. Add salt
and pepper and minced parsley to season and simmer gently until
the fish is done. Drain carefully and serve the sauce separately,
thickening if desired.

BOILED SHEEPSHEAD WITH OYSTER SAUCE

Boil a prepared and cleaned fish in salted and acidulated water
with a bunch of parsley, a sliced onion, and some sweet herbs.
Drain, garnish with parsley, and serve with a Holandaise Sauce to
which cooked oysters have been added.

[Page 356]
BROILED SHEEPSHEAD

Prepare and clean a large sheepshead, score the sides deeply, and
broil, seasoning with salt and pepper, and basting with oil. Melt
half a cupful of butter and add to it the juice of a lemon and two
tablespoonfuls of anchovy essence. Pour over the fish and serve.

FRIED FILLETS OF SHEEPSHEAD

Prepare and clean the fish and cut in fillets. Dip into salted
milk, then in flour, then in beaten egg, then in seasoned crumbs,
and fry in deep fat. Serve with any preferred sauce.

SHEEPSHEAD WITH CAPER SAUCE

Boil according to directions previously given and serve with Caper
Sauce.

SHEEPSHEAD WITH DRAWN BUTTER

Clean a medium sized fish, rub with salt and pepper, steam for
an hour, take up carefully, garnish with parsley and lemon, an