Appendix: Selachian Cookery 367 



Shark Patties 



1 cup ground shark 1 tablespoon butter 



2 cups potato or commeal mush 1 egg 

 % teaspoon pepper 



Wash the fish and shred fine in cold water. Wash, pare, and cut potatoes 

 into pieces of uniform size. Cook fish and potatoes in boiling water for 

 20 minutes, or until potatoes are soft. Drain, add the butter and the 

 pepper, and mash fine with a fork. As soon as cool, add the egg, well 

 beaten, and salt if necessary. Shape into patties by tablespoonfuls, leaving 

 the outside rough, and fry in deep fat. 



Fried Shark, New England Style 



2 pounds shark Few sprigs parsley 



14 cup fine cornmeal 1 lemon 



V2 pound fat salt pork Salt, pepper to taste 



Cut the fish as usual, season well with salt and pepper, and roll in 

 the cornmeal. Fry the fat salt pork in a shallow frying pan, and when 

 crisp remove and keep hot. Place the fish in the pan and fry to a nice 

 brown on both sides. Serve on a hot platter, with the salt pork over it, 

 and garnish with parsley and slices of lemon. 



Fried Fillets of Shark Orly 



2 pounds shark Few sprigs parsley 



^ cup flour 1 lemon 



2 eggs Tomato sauce 



Bread crumbs 



Cut the fish into fillets, season well, and roll in flour; dip in beaten 

 eggs and roll in bread crumbs. Fry in deep fat to a nice brown color. 

 Drain and serve garnished with parsley and slices of lemon, with a sauce 

 boat of tomato sauce on the side. 



Shark Saute Meuniere 



2 pounds shark 2 lemons 



14 cup flour Few sprigs parsley 



2 ounces butter Salt, pepper to taste 



Cut the fish into slices V2 inch thick, season well with salt and pepper, 

 roll in flour, and fry in butter. Remove from the pan and place on a hot 

 platter, squeeze the juice of 1 lemon over it, add a little more butter in 

 the pan, and when it stops foaming and is a light brown color, pour 

 over the fish. Sprinkle with chopped parsley and serve very hot with 

 quartered lemon. 



