pescatariannut-freesoy-free
Baked Shad
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Serve with the gravy.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 10. The excerpt below is the record exactly as published.
Baked Shad. — In the opinion of many people, the best way to cook a shad is to bake it. For this, fill it with bread-crumbs, salt, pepper, butter, and parsley, and mix this up with the beaten yolks of eggs. Then sew it up or fasten a string around it. Pour over the fish a little water and some butter, and bake as you would a fowl. An hour or more will be needed to bake. Gar- nish with slices of lemon, water cresses, etc. Boil up the gravy in which the shad was baked, put in a teaspoonful each of catsup and brown flour, the juice of a lemon, and a glass of sherry or Madeira wine
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