DIRECTIONS FOR COOKING. J47 



TO BOIL SHAD. 



Scale, open, clean, and wash your fish ; lioil him quickly, wrapped in 

 a napkin, in boiling water ; serve upon a napkin, garnished with fried 

 parsley ; eat with caper sauce. 



SEA-SHORE RECEIPT FOR ROASTED SHAD. 



Split your fish down the back after he is cleaned and washed, nail 

 the halves on shingles or short board ; stick them erect in the sand 

 round a large fire ; as soon as they are well browned, serve on what- 

 ever you have got ; eat with cold butter, black pepper, salt, and a 

 good appetite. 



This is a delicious way of cooking this fine fish. 



HOW TO COOK TAUTOG. 



Clean, score, and boil your Black Fish quickly ; lay it in a stew-pan, 

 with a bottle of port wine, two sliced onions, six or seven cloves, and 

 a few pepper-corns ; add an shalot and some cayenne ; pour in a 

 quart of weak veal broth, stew gently for an hour. 



HOW TO COOK SQUETEAQUE. 



Boil when cleaned, and serve with shrimp sauce, precisely as Salmon 

 or Trout. 



HOW TO COOK SEA BASS. 



BOILED. 



Boil plain, as above ; serve with shrimp sauce, caper sauce, or parsley 

 and butter. 



BROILED. 



Broil quickly over a charcoal fire ; serve with matelote sauce, as 

 follows : 



