Shad, with Sorrel Puree and Sorrel Leaves

With Sorrel Puree.—Trim the fillets of shad into half hearts, cook them as in No. 1253, and then dress in a circle; garnish the center with some sorrel puree (No. 728).

With Sorrel Leaves.—Fry two ounces of chopped onions, moisten with fish broth, and add half a pound of sorrel leaves; lay the whole shad on top of this with two ounces of butter put on the cover, closing it hermetically with a little dough made with flour and water, and cook it in a moderate oven for five hours. Serve the fish whole with the broth reduced.