One cup of fish stock (Court Bouillon),
  One-half cup of milk,
  Three level tablespoons of cornstarch.

Dissolve the starch in the milk and then add the fish stock.  Bring to a boil and cook slowly for eight minutes.  Add

  One tablespoon of butter,
  One teaspoon of salt,
  One teaspoon of paprika,
  One teaspoon of grated onion,
  One well-beaten egg.

Beat thoroughly to mix and then bring to heating point.  Serve.

TARTARE SAUCE FOR FRIED FISH

  One cup of mayonnaise dressing,
  One medium sized pickle, chopped fine,
  One tablespoon of grated onion,
  Two tablespoons of minced parsley,
  One teaspoon of paprika,
  One-half teaspoon of mustard,
  One teaspoon of salt.

Blend well before serving.

HOLLANDAISE SAUCE

  One-half cup of salad oil,
  One onion grated,
  One teaspoon of paprika,
  One teaspoon of salt,
  Five tablespoons of vinegar.

Heat slowly until hot and then add

  Yolks of two eggs.

Stir until thick and then add one tablespoon of finely minced parsley.  If this should curdle, add two tablespoons of boiling water.  Beat hard.

BROILED SHAD ROE

Wipe the roe and then parboil for five minutes.  Now wipe dry and then dust very lightly with flour and then brush with bacon fat.  Place on the broiler and cook for ten minutes.  Lift to a hot platter and spread with this sauce:  Place on a plate

  Two tablespoons of butter,
  One tablespoon of lemon juice,
  One tablespoon of grated onion,
  One tablespoon of finely chopped onion,
  One teaspoon of salt.

BAKED SHAD

Select a two and one-half pound shad.  Have the fish dealer clean and prepare it for baking.  Now prepare a filling as follows:  Place in a bowl

  One cup of breadcrumbs,
  Two onions, chopped fine,
  Two tablespoons of finely chopped parsley,
  One and one-half teaspoons of salt,
  One teaspoon of pepper,
  One-half teaspoon of thyme,
  One egg,
  Two tablespoons of salad oil.

Mix well and then fill into the fish.  Sew the opening with a stout string and a darning needle.  Pat the flour into the fish.  Place in a baking pan and bake in a hot oven for one hour.  Baste every fifteen minutes with one cup of boiling water.  Now, if you place a strip of cheesecloth under the fish you will be able to lift it without breaking.  Use the leftover portions for shad au gratin for Monday night’s dinner.

PLANKED SHAD

Have the fish dealer split the shad for planking.  Soak the plank in cold water for two hours and then place the fish on the plank, and brush it with lemon juice.  Place in the lowest part of the broiler of the gas range.  Begin to baste with cold water after the fish has been in the oven for twelve minutes.  Allow thirty minutes for planking a two and one-half pound shad.