VARIOUS DISHES. 449 



the fish — if no pork, then rub well -with butter. Bake IJ^ hours, basting fre- 

 quently to avoid burning. Shad will be done the same, garnishing -with a few 

 pieces of lemon, sprigs of celery, or with the lemon sauce below. 



Shad or Other Fish, To Pry .—Dress nicely, cut in pieces, rinse and 

 absorb the water with a napkin, or drain a few minutes; rub in salt and a little 

 pepper, roll in flour orcornmeal, having fat from salt pork quite hot in the pan, 

 lay in the fish, first the inside down; when browned nicely, turn, cooking rather 

 slowly to avoid burning. Some persons are very fond of grated horseradish 

 with fish. If not serve with potatoes plain, or the sauce given below. 



Broiled Mackerel,— Put mackerel to soak immediately after dinner the 

 day before they are wanted for breakfast. Always put the skin side up in 

 the tub of water. Change the water at 3 or 4 o'clock, and at tea-time pour 

 off and rinse; then just cover with milk, if you have it, till bed-time; then take 

 out and hang up to dry till morning, when they will be dry enough to broil 

 nicely, the same as beefsteak, which see. They may be fried, but are not 

 so nice, if broiled without burning. 



Stuffed and Baked Pish.— Take out the backbone of the fish, leav- 

 ing the head and tail on. Chop fine 2 small onions, and fry them in a 

 table-spoonful of butter then add sufficient soaked bread to fill the fish, the 

 yolk of an egg, and season with salt, nutmeg and parsley chopped fine. Stuff 

 the fish with the mixture; pour over the whole some melted butter, and bake. 

 If the oven is very hot, lay over it a greased paper, taking it off to allow the 

 fish to become a nice brown. 



Sauce for Baked Fish.— If there is not gravy enough from the water 

 and butter with which the basting has been done, add a little more hot water 

 and butter, and the juice of a lemon, with a spoonful of browned flour rubbed 

 smooth in cold water, bring to a boil and serve hot. If you have parsley, a 

 little chopped, or a little chopped spearmint, will add reKsh. 



Sauce for Meats, Delmonico's. — The following is Delmonico's 

 favorite sauce: " Take an ounce of ham or bacon, cut it up in small pieces and 

 fry in hot fat. Add an onion and carrot, cut up; thicken with flour, then add 

 a pint or quart of broth, according to quantity desired. Season with pepper and 

 salt, and any spice or herb that is relished (better though without the spice), 

 and let it simmer for an hour, skim carefully and strain. A wine-glassful o\ 

 any wine may be added if liked." 



Bemarks. — Cold roast or broiled beef or mutton may be cut into small 

 squares, fried brown in butter, and then gently stewed in the sauce above 

 described, and served a-s a stew. 



The Famous Rhode Island or St. James' Chowder for Six.— 

 The I*rovidence Journal says that some of its readers will recall the late James 

 Brown, whose social sayings have come down to the present, and shall not be 

 gainsaid. The following is his recipe for a chowder very famous in his day, 

 and not altogether forgotten in ours: 



" Take 6 slices of good pickled pork (pig preferred), and fry them in the 

 bottom of a good-sized dinner-pot, turning the slices until they are brown on 



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