Shad, with Sorrel.

elect a small, fine shad, pare and scale it, then let it steep as long as possible in a marinade composed of one tablespoonful of oil, half a sliced lemon, a quarter of a bunch of parsley-roots, and half a sliced onion. When ready, place it in a buttered stewpan, with half a glassful of white wine, three tablespoonfuls of mushroom liquor, also a good bouquet (No. 106). Take two handfuls of picked and washed sorrel, mince it very fine, then put it in the stewpan with the fish, adding a good pinch of salt and half a pinch of salt and half a pinch of pepper; cover it, and let it cook as long as possible on a slow fire--at least two hours; then arrange the shad on a dish. Add one tablespoonful of white roux (No. 117), to the juice, thicken well, and pour the sauce over the fish when serving, with some more of its own gravy in a sauce-bowl.

To All Seafood Lovers:   Get Published!

Do you love to cook? Do you love to eat? Show the world your unique seafood recipe.

Publish your web page with your signature file to promote yourself or your business!

Send it to us and we will publish your personal or family seafood recipe online.