Baked Shad

Ingredients

• one cupful dry bread crumbs
• enough cold water or milk to moisten
• a teaspoonful melted butter
• a teaspoonful minced parsley
• two or three slices of wafer-thin salt pork

Method

1. 1

   Dress the fish by cutting a small opening, wash, dry, and fill with a dressing made of bread crumbs moistened with water or milk, melted butter, and minced parsley.

2. 2

   Sew or skewer the opening.

3. 3

   Place in a buttered bag with salt pork on top.

4. 4

   Season the outside of the fish with salt and pepper, and bake for three-quarters of an hour in a moderate oven.

5. 5

   Serve with sauce tartare or a good brown sauce enriched with Madeira.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 15. The excerpt below is the record exactly as published.

Baked Shad. — In dressing the fish, cut as small an opening as possible. Wash well, dry and fill with a dressing made in this way. Pour over one cupful dry bread crumbs enough cold water or milk to moisten. Add a teaspoonful melted butter, and a teaspoonful minced parsley. Mix thoroughly and fill the fish, sewing or skewering the opening together. Use a wood cookery dish and put into a buttered bag two or three slices of wafer-thin salt pork

Cook this with the app: pantry check, scaling, and the assistant.