Shad, Potted. — Clean the shad, take off
the head, tail, and fins, and cut it in pieces to
suit the jar in which it is to be potted. Pound,
first separately and afterwards together, two
blades of mace, two tea-spoonfuls of allspice,
and a tea-spoonful of cloves. Sprinkle a Uttle
pepper, salt, and cayenne over the pieces of
fish, pack them in layers in a jar, and dredge a
Httle of the seasoning over each layer. When
the jar is full cover the whole with vinegar,
put the lid on the jar, or if it is necessary to
tie a covering of paper or cloth over it, lay a
piece of dough upon this to prevent the steam
escaping. Put the jar in a moderate oven, and
bake until done enough. Keep the potted fish
covered with the liquor till wanted. It will
make a good breakfast relish. Herrings may
be potted in the same way. Time to bake,
about three hours.
Shad, Stuffed and Baked. — Wash,
empty, and scale a shad, and till the inside
with veal or oyster forcemeat, or with a force-
meat prepared as foUows : — Moisten two slices
of crumb of bread with hot water, press the
water from it, and beat it up with a slice of
butter, three or four sage-leaves chopped small,
fgid a little pepper and salt. Sew up the body
of the fish with soft cotton, and dredge it well
with flour✪ Shad, Fried. Lay it upon a trivet in a dripping-
pan, seasoning it with pepper and salt; lay
little pieces of butter here and there upon it,
and pour a pint of water round it to baste
it with. Bake in a quick oven, and baste
frequently, and if necessary add a Httle more
water. Mix a heaped tea-spoonful of flour to
a smooth paste with a little water, work into it
a slice of fresh butter, and mix with it half a
pint of the gravy in the pan. Put it into a
saucepan, stir it tiU it thickens, and add a
table-spoonful of lemon-juice. Put the fish on
a hot dish, strain the sauce over it, garnish with
parsley and lemon, and send mashed potatoes
to table with it. Time to bake, one hour.
Shad, Stuffed and Broiled.— Scale a
shad weighing about two pounds, empty and
clean it carefully, opening it as little as pos-
sible in doing so. Fill it with veal or oyster
forcemeat ; sew up the body of the fish with
soft cotton that the forcemeat may not
escape. Wrap it in a sheet of paper that has
been dipped in oil✪ Shad, Stuffed and Broiled, and broil over a clear,
gentle fire. Serve with caper sauce or with
oil and vinegar. Time to broil, about an hour.
Shaddock Orange.— This plant was
brought from the East Indies to the West,
where it is now much cultivated. It sometimes
produces fruit larger than a man's head, but
they are of a harsh flavour and pale colour
when compared with those of India, the flesh
of which is sweet and of a deep gold colour.
When several sorts of orange are presented at
the dessert it makes a striking addition to the
variety. The juice is of a sub-acid sweetness,
and excellent for quenching thirst, and the
fruit, from the thickness of its skin, will keep
longer in sea-voj'ages than any of the other
species of citrus.
Page 1759 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Shad, Potted. — Clean the shad, take off the head, tail, and fins, and cut it in pieces to suit the jar in which it is to be potted. Pound, first separately and afterwards together, two blades of mace, two tea-spoonfuls of allspice, and a tea-spoonful of cloves. Sprinkle a Uttle pepper, salt, and cayenne over the pieces of fish, pack them in layers in a jar, and dredge a Httle of the seasoning over each layer. When the jar is full cover the whole with vinegar, put the lid on the jar, or if it is necessary to tie a covering of paper or cloth over it, lay a piece of dough upon this to prevent the steam escaping. Put the jar in a moderate oven, and bake until done enough. Keep the potted fish covered with the liquor till wanted. It will make a good breakfast relish. Herrings may be potted in the same way. Time to bake, about three hours.
Shad, Stuffed and Baked. — Wash,
empty, and scale a shad, and till the inside with veal or oyster forcemeat, or with a forcemeat prepared as follows : — Moisten two slices of crumb of bread with hot water, press the water from it, and beat it up with a slice of butter, three or four sage-leaves chopped small, and a little pepper and salt. Sew up the body of the fish with soft cotton, and dredge it well with flour. Lay it upon a trivet in a drippingpan, seasoning it with pepper and salt; lay
little pieces of butter here and there upon it, and pour a pint of water round it to baste it with. Bake in a quick oven, and baste frequently, and if necessary add a Httle more water. Mix a heaped tea-spoonful of flour to a smooth paste with a little water, work into it a slice of fresh butter, and mix with it half a pint of the gravy in the pan. Put it into a saucepan, stir it tiU it thickens, and add a table-spoonful of lemon-juice. Put the fish on a hot dish, strain the sauce over it, garnish with parsley and lemon, and send mashed potatoes to table with it. Time to bake, one hour.
Shad, Stuffed and Broiled.— Scale a
shad weighing about two pounds, empty and clean it carefully, opening it as little as possible in doing so. Fill it with veal or oyster forcemeat ; sew up the body of the fish with soft cotton that the forcemeat may not escape. Wrap it in a sheet of paper that has been dipped in oil, and broil over a clear, gentle fire. Serve with caper sauce or with oil and vinegar. Time to broil, about an hour.
Shaddock Orange.— This plant was brought from the East Indies to the West, where it is now much cultivated. It sometimes produces fruit larger than a man's head, but they are of a harsh flavour and pale colour when compared with those of India, the flesh of which is sweet and of a deep gold colour. When several sorts of orange are presented at the dessert it makes a striking addition to the variety. The juice is of a sub-acid sweetness, and excellent for quenching thirst, and the fruit, from the thickness of its skin, will keep longer in sea-voj'ages than any of the other species of citrus.
Records on this page
Shad, FriedShad, Stuffed and BakedShad, Stuffed and Broiled