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KICK WU TO COOK KA very nice way to cook a shod is to btku it. Prepate it as for broiling. Chop a couple of shallots or two am illonions, ami put them over the tish,which abotild bo well buttered. Place ) it ia the bottom of a dripping pan in a ! moderately hot oven. Lot it cook till it j is thoroughly done, which will take about halt an hour. It should bo covered with buttered paper if it shows any tendency to brown Loo iuucn. Alaku a vert-pro sauce to servo with it as follows: Melt » tablespoonful of butter iu a saucepan and stir in a tablespoonful and n half of flour. Htir this well, but do not t let it brown. Then add slowly a cup o( rich white stock. llrook, the yolks of two eggs in a bowl and pour the boiling hot stock ovor them, boating all the time. Strain the sauce through u “Scotch cap*' or pointed French strainer. Add a tablespootiful of lemon juice, a teaspoonful of butter and a salt spoon-ful of spinach green. Hot the sauce in a basin of hot water and stir it for about three minutes. Then add a teasooonful of minced chervil. Pour half the sauco over the shad and servo the rest iu a sauceboat.—Now York Tribuue.
Newspaper Details
Bristol Observer
Bristol, Pennsylvania, US
Sat, Apr 28, 1894
Page 4
Full Page
Clipped by
Margaret R.
PA, USA 08 Mar 2021
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