Shad Boe on Toast. — Place a saucepan with 1 pint boiling
water over the fire, add the juice of 7s lemon, 1 teaspoonful salt,
and 2 sprigs of parsley ; lay in the roe, draw the saucepan to side
of stove, let it stand 8 minutes, then remove. Place a small sauce-
pan with 7» tablespoonful fine-chopped larding pork over the fire,
and fry for a few minutes ; add 7s tablespoonful butter, put in the
roe, cook 5 minutes on each bide ; then lift out the roe, add 1 tea-
spoonful cornstarch to the gravy, stir 2 minutes ; add sufficient
boiling water to make a creamy sauce, next 7^ teaspoonf al beef ex-
tract, cook a few minutes, then strain and finish with a small piece
of butter. Toast 4 small slices of bread, butter on one side ; ar-
range on a warm dish ; cut the roe into 4 pieces, lay 1 piece on each
slice of toast, pour over the gravy and serve.
SHAD. 199
Shad^ Baked. — Have a large fresh shad prepared for baking,
season with 1 heaping tablespoonf ul salt and the juice of 1 lemon,
let it lay 30 minutes ; then put 4 thin slices of larding pork in a
baking pan, the fish on top, pour 2 ounces of melted butter over,
and lay three thin slices of pork on top the fish. Place the pan in
a medium-hot oven and bake till done — about 40 minutes. When
done, remove it carefully to a warm dish, garnish with parsley and
1 lemon cut lengthwise into 6 pieces; serve with melted butter,
mustard, or egg sauce.
Shad^ Baked^ with Filling. — Soak 2 slices of bread in cold
water 10 minutes, inclose in a towel, and press out all the water.
Place a saucepan with 1 tablespoonf ul butter over the fire, add 2
tablespoonf uls fine-chopped onion, a little bruised garlic the size of
a pea, cook and stir 5 minutes; add Y, cupful fine-chopped mush-
rooms and the bread, continue stirring until the bread has formed
into a smooth paste, then remove from fire. When cold mix it
with Ys pound fine-chopped halibut, season with 1 teaspoonful salt^✪ Shad Roe à la Jardinière
Ya teaspoonful pepper, and 1 egg ; mix all well together. Split a
well-cleaned shad down the back, remove the roe and backbone,
wash and wipe the fish dry, rubbing in and outside with 1 heaping
tablespoonful salt, then sprinkle over the outside and inside the juice
of 1 lemon ; next put in the forcemeat, sew the fish together, and
let it lie on a long dish for 30 minutes. Wash and wipe the roe
dry, season with 1 even teaspoonful salt, lay with 1 tablespoonful
lemon juice in a covered dish, add 1 onion cut into slices and 2
sprigs of parsley, cover and let stand 20 minutes ; then remove, lay
on a napkin, and roll each half in thickly buttered paper. Put 4
slices of larding pork in a roasting pan, lay the fish over it ; place
the roe in the same pan, pour a little melted butter over the shad,
lay 8 slices of pork on top, cover with buttered paper, and bake till
done (the shad about 45 minutes, the roe 30 minutes). When ready
to serve, carefully remove the fish to a warm dish, garnish with the
roe cut into slices, 1 lemon out lengthwise, and parsley ; then serve.
goo SEA FOOD, Eia
Page 133 · 5 recipe records on this page
Presented as published in 1914. 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 Boe on Toast. — Place a saucepan with 1 pint boiling water over the fire, add the juice of 7s lemon, 1 teaspoonful salt, and 2 sprigs of parsley ; lay in the roe, draw the saucepan to side of stove, let it stand 8 minutes, then remove. Place a small saucepan with 7» tablespoonful fine-chopped larding pork over the fire, and fry for a few minutes ; add 7s tablespoonful butter, put in the roe, cook 5 minutes on each bide ; then lift out the roe, add 1 teaspoonful cornstarch to the gravy, stir 2 minutes ; add sufficient boiling water to make a creamy sauce, next 7^ teaspoonf al beef extract, cook a few minutes, then strain and finish with a small piece of butter. Toast 4 small slices of bread, butter on one side ; arrange on a warm dish ; cut the roe into 4 pieces, lay 1 piece on each slice of toast, pour over the gravy and serve.
SHAD. 199
Shad, Baked. — Have a large fresh shad prepared for baking, season with 1 heaping tablespoonful salt and the juice of 1 lemon, let it lay 30 minutes ; then put 4 thin slices of larding pork in a baking pan, the fish on top, pour 2 ounces of melted butter over, and lay three thin slices of pork on top the fish. Place the pan in a medium-hot oven and bake till done — about 40 minutes. When done, remove it carefully to a warm dish, garnish with parsley and 1 lemon cut lengthwise into 6 pieces; serve with melted butter, mustard, or egg sauce.
Shad, Baked with Filling. — Soak 2 slices of bread in cold water 10 minutes, inclose in a towel, and press out all the water. Place a saucepan with 1 tablespoonful butter over the fire, add 2tablespoonfuls fine-chopped onion, a little bruised garlic the size of a pea, cook and stir 5 minutes; add 1/2 cupful fine-chopped mushrooms and the bread, continue stirring until the bread has formed into a smooth paste, then remove from fire. When cold mix it with 1/4 pound fine-chopped halibut, season with 1 teaspoonful salt^ Ya teaspoonful pepper, and 1 egg ; mix all well together. Split a well-cleaned shad down the back, remove the roe and backbone, wash and wipe the fish dry, rubbing in and outside with 1 heaping tablespoonful salt, then sprinkle over the outside and inside the juice of 1 lemon ; next put in the forcemeat, sew the fish together, and let it lie on a long dish for 30 minutes. Wash and wipe the roe dry, season with 1 even teaspoonful salt, lay with 1 tablespoonful lemon juice in a covered dish, add 1 onion cut into slices and 2 sprigs of parsley, cover and let stand 20 minutes ; then remove, lay on a napkin, and roll each half in thickly buttered paper. Put 4 slices of larding pork in a roasting pan, lay the fish over it ; place the roe in the same pan, pour a little melted butter over the shad, lay 8 slices of pork on top, cover with buttered paper, and bake till done (the shad about 45 minutes, the roe 30 minutes). When ready to serve, carefully remove the fish to a warm dish, garnish with the roe cut into slices, 1 lemon out lengthwise, and parsley ; then serve.
goo SEA FOOD, Eia
Records on this page
Baked Shad with FillingBroiled ShadShad Roe on ToastShad Roe à la JardinièreBaked Shad