Appendix: Selachian Cookery 369 



a moderate oven, stirring into the milk, at the end of 15 minutes, the 

 flour, butter and pepper. When thoroughly done, place the fish on a 

 platter and pour the sauce of choice around it. 



Shark Salad 



2 cups smoked shark 2 tablespoons green pepper 



2 cups cooked potatoes 2 cups mayonnaise 



1 tablespoon onion Salt, pepper to taste 



1 cup celery 



Wash the smoked shark and boil until tender. Shred when cold, and 

 add to the potatoes, which have been diced. Then put in the minced 

 onion, celery, and green pepper. Mix thoroughly and add the mayon- 

 naise, stirring slightly. (The addition of 3 hard-boiled eggs gives an 

 even more nutritious and palatable salad.) 



In Tahiti, pieces of shark cut in cubes are eaten raw as are other 

 white fishes without adding anything but lime juice to taste. 



The following recipes call for salt shark : 



Salt Shark Chowder 



% pint picked salt shark Salt and cayenne pepper to taste 



1 pint raw potatoes 1 pint milk 



1 large white onion Few tablespoons rich cream 



Pare and thinly slice the potatoes and the onion. Place the fish, po- 

 tatoes, onion, and 1 cracker, crushed fine, in a hot buttered baking dish. 

 Add the seasoning, cover with hot water, and boil gently for 20 minutes. 

 Add the hot milk and cream and let boil up. Serve with crackers or 

 toasted bread. 



Salt Shark au Gratin 



1 pound shark 1 cup boiling water 



1 tablespoon butter 2 tablespoons grated cheese 



1 tablespoon flour Bread crumbs 



Boil the fish gently for 2 hours, putting it over the fire in tepid 

 water; let cool and mince fine. Make a drawn-butter sauce by cooking 

 together 1 tablespoon each of butter and flour and stirring them into a 

 cup of boiling water until the sauce is thick and smooth. Stir the fish 

 into this, add pepper to taste, and mix with the cheese. Turn into a 

 baking dish, sprinkle with crumbs, bits of butter, and a little more 

 grated cheese, and brown in the oven. 



