the shad being simply nailed to the board ; the board is placed m front of the fire, near
enough to heat but not to be in danger of burning, and allowed to become very hot; mean-
time the shad is scaled, the fins and tail trimmed off, a cut made down the middle of the
back to admit of the removal of the back bone and entrails, the liver and roe being saved ;
the shad is then rubbed with cold butter and seasoned with salt and pepper; the liver and
roe are placed in a saucepan with half a lemon sliced, two tablespoons each of butter and
flour rubbed to a smooth paste, a dozen whole cloves, hot water enough to cover them,
and a palatable seasoning of salt and pepper, and stewed gently while the shad is being
cooked ; when the shad is done a glass of wine is added to this sauce, the liver and roe
are broken up with a fork, and the sauce is sent in a sauce-bowl to the table with the fish.
When the plank is quite hot the shad is laid upon it, with the skin next the board, and
placed in front of the fire to brown, a prop being put under the upper part of board, and
the lower end being placed in a large pan containing two tablespoons of butter✪ Philadelphia Planked Shad; the board
is turned when the juice begins to run from the fish, so that it may be equally distributed
through it, and it is basted frequently with the butter in the pan; the fish need not be
turned, because the heat of the plank will cook the side next to it; when the shad is
browned it is properly done; the regulation way of served planked shad is to lay the board
on a large platter, remove the wires, and send the fish to the table on the hot board ; but
it can be laid on a hot platter.
STEWED FISH.
Six pounds of any kind of fish, large or small ; three pints of water, quarter of a pound
of pork, or half a cup of butter; two large onions, three tablespoons of flour, salt and
pepper to taste✪ Stewed Fish. Cut the heads from the fish, and cut out all the bones. Put the heads
and bones on to boil in the three pints of water. Cook gently half an hour. In the mean-
while cut the pork in slices, and fry brown; cut the onions in slices, and fry in the pork
fat. Stir the dry flour into the onion and fat, and cook three minutes, stirring all the time.
Now pour over this the water in which the heads and bones have been cooked, and sim-
mer ten minutes. Have the fish cut in pieces about three inches square. Season well
with salt and pepper, and place in the stew-pan. Season the sauce with salt and pepper,
and strain on the fish. Cover tight, and simmer twenty minutes. A bouquet of sweet
herbs, simmered with the heads and bones is an improvement. Taste to see if the sauce
is seasoned enough, and dish on a large platter. Garnish with potato balls and parsley.
The potato balls are cut from raw potatoes with a vegetable scoop, and boiled ten minutes
in salt and water in a separate dish. Put them in little heaps around the dish.
SHELL FISH.
TO BOIL LOBSTER.
Have the water boiling hot, slightly salted. Put the lobster in, and from fifteen to
twenty minutes it will turn a bright red, when remove it and set it away to cool.
LOBSTER CUTLETS. ✪ Lobster Cutlets
Page 79 · 3 recipe records on this page
Presented as published in 1891. 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
the shad being simply nailed to the board ; the board is placed in front of the fire, near enough to heat but not to be in danger of burning, and allowed to become very hot; meantime the shad is scaled, the fins and tail trimmed off, a cut made down the middle of the back to admit of the removal of the back bone and entrails, the liver and roe being saved ; the shad is then rubbed with cold butter and seasoned with salt and pepper; the liver and roe are placed in a saucepan with half a lemon sliced, two tablespoons each of butter and flour rubbed to a smooth paste, a dozen whole cloves, hot water enough to cover them, and a palatable seasoning of salt and pepper, and stewed gently while the shad is being cooked ; when the shad is done a glass of wine is added to this sauce, the liver and roe are broken up with a fork, and the sauce is sent in a sauce-bowl to the table with the fish. When the plank is quite hot the shad is laid upon it, with the skin next the board, and placed in front of the fire to brown, a prop being put under the upper part of board, and the lower end being placed in a large pan containing two tablespoons of butter; the board is turned when the juice begins to run from the fish, so that it may be equally distributed through it, and it is basted frequently with the butter in the pan; the fish need not be turned, because the heat of the plank will cook the side next to it; when the shad is browned it is properly done; the regulation way of serving planked shad is to lay the board on a large platter, remove the wires, and send the fish to the table on the hot board ; but it can be laid on a hot platter.
STEWED FISH.
Six pounds of any kind of fish, large or small ; three pints of water, quarter of a pound of pork, or half a cup of butter; two large onions, three tablespoons of flour, salt and pepper to taste. Cut the heads from the fish, and cut out all the bones. Put the heads and bones on to boil in the three pints of water. Cook gently half an hour. In the meanwhile cut the pork in slices, and fry brown; cut the onions in slices, and fry in the pork fat. Stir the dry flour into the onion and fat, and cook three minutes, stirring all the time. Now pour over this the water in which the heads and bones have been cooked, and simmer ten minutes. Have the fish cut in pieces about three inches square. Season well with salt and pepper, and place in the stew-pan. Season the sauce with salt and pepper, and strain on the fish. Cover tight, and simmer twenty minutes. A bouquet of sweet herbs, simmered with the heads and bones is an improvement. Taste to see if the sauce is seasoned enough, and dish on a large platter. Garnish with potato balls and parsley. The potato balls are cut from raw potatoes with a vegetable scoop, and boiled ten minutes in salt and water in a separate dish. Put them in little heaps around the dish.
SHELL FISH.
TO BOIL LOBSTER.
Have the water boiling hot, slightly salted. Put the lobster in, and from fifteen to twenty minutes it will turn a bright red, when remove it and set it away to cool.
LOBSTER CUTLETS.
Records on this page
Philadelphia Planked ShadStewed FishLobster Cutlets