shells and serve. Cold, cooked fish of any kind may be made
into patties in this way. Use any fish sauce you choose--all are
equally good.

FISH AND OYSTER PIE.

Any remains of cold fish, such as cod or haddock, 2 dozen oysters,
pepper and salt to taste, bread crumbs, sufficient for the quantity of
fish; 1/2 teaspoonful of grated nutmeg, 1 teaspoonful of finely
chopped parsley.

Clear the fish from the bones, and put a layer of it in a pie-dish,
which sprinkle with pepper and salt; then a layer of bread crumbs,
oysters, nutmeg and chopped parsley. Repeat this till the dish is
quite full. You may form a covering either of bread crumbs, which
should be browned, or puff-paste, which should be cut off into long
strips, and laid in cross-bars over the fish, with a line of the paste
first laid round the edge. Before putting on the top, pour in some
made melted butter, or a little thin white sauce, and the
oyster-liquor, and bake.

_Time_.--If of cooked fish, 1/4 hour; if made of fresh fish and
puff-paste, 3/4 hour.

STEAMED FISH.

Secure the tail of the fish in its mouth, the body in a circle; pour
over it half a pint of vinegar, seasoned with pepper and salt; let it
stand an hour in a cool place; pour off the vinegar, and put it in a
steamer over boiling water, and steam twenty minutes, or longer for
large fish. When the meat easily separates from the bone it is done.
Drain well and serve on a very clean white napkin, neatly folded and
placed on the platter; decorate the napkin around the fish with sprigs
of curled parsley, or with fanciful beet cuttings, or alternately with
both.

TO BROIL A SHAD.

Split and wash the shad and afterwards dry it in a cloth. Season it
with salt and pepper. Have ready a bed of clear, bright coals. Grease
your gridiron well, and as soon as it is hot, lay the shad upon it,
the flesh side down; cover with a dripping-pan and broil it for about
a quarter of an hour, or more, according to the thickness. Butter it
well and send it to the table. Covering it while broiling gives it a
more delicious flavor.

BAKED SHAD.

Many people are of the opinion that the very best method of cooking a
shad is to bake it. Stuff it with bread crumbs, salt, pepper, butter
and parsley, and mix this up with the beaten yolk of egg; fill the
fish with it, and sew it up or fasten a string around it. Pour over it
a little water and some butter, and bake as you would a fowl. A shad
will require from an