hour to an hour and a quarter to bake. Garnish
with slices of lemon, water cress, etc.

_Dressing for Baked Shad._--Boil up the gravy in which the shad was
baked, put in a large tablespoonful of catsup, a tablespoonful of
brown flour which has been wet with cold water, the juice of a lemon,
and a glass of sherry or Madeira wine. Serve in a sauce boat.

TO COOK A SHAD ROE.

Drop into boiling water and cook gently for twenty minutes; then take
from the fire and drain. Butter a tin plate and lay the drained roe
upon it. Dredge well with salt and pepper and spread soft butter over
it; then dredge thickly with flour. Cook in the oven for half an hour,
basting frequently with salt, pepper, flour, butter and water.

TO COOK SHAD ROE. (Another Way.)

First partly boil them in a small covered pan, take out and season
them with salt, a little pepper, dredge with flour and fry as any
fish.

BOILED BASS.

After thoroughly cleaning it place in a saucepan with enough water to
cover it; add two tablespoonfuls of salt; set the saucepan over the
fire, and when it has boiled about five minutes try to pull out one of
the fins; if it loosens easily from the body carefully take the fish
out of the water, lay it on a platter, surround it with half a dozen
hard-boiled eggs, and serve it with a sauce.

BOILED BLUEFISH.

Boiled the same as BASS.

BAKED BLUEFISH.

Baked the same as BAKED SHAD--see page 55.

FRIED EELS.

After cleaning the eels well, cut them in pieces two inches long; wash
them and wipe them dry; roll them in wheat flour or rolled cracker,
and fry, as directed for other fish, in hot lard or beef dripping,
salted. They should be browned all over and thoroughly done.

Eels are sometimes dipped in batter and then fried, or into egg and
bread crumbs. Serve with crisped parsley.

SHEEPSHEAD WITH DRAWN BUTTER.

Select a medium-sized fish, clean it thoroughly, and rub a little salt
over it; wrap it in a cloth and put it in a steamer; place this over a
pot of fast-boiling water and steam one hour; then lay it whole upon a
hot side-dish, garnish with tufts of parsley and slices of lemon, and
serve with drawn butter, prepared as follows: Take two ounces of
butter and roll it into small balls, dredge these with flour; put
one-fourth of them in a saucepan, and as they begin to melt, whisk
them; add the remainder, one at a time, until thoroughly smooth; while
stirring, add a tablespoonful of lemon juice,