Baked Shad

Ingredients

• the shad
• two slices of a baker's loaf of wheat bread
• butter
• pepper and salt
• a little pounded sage if liked
• a pint of water
• a heaping teaspoonful of flour
• a lemon sliced thin

Method

1. 1

   Clean and split the fish, stuff with buttered bread, season, and tie.

2. 2

   Dredge with flour, place in a pan with water, and bake for one hour, basting frequently.

3. 3

   Serve with gravy.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 78. The excerpt below is the record exactly as published.

Baked Shad. — Scale the shad clean, cut off the head, and split the fish half way down the back; scrape the inside per- fectly clean; make a stuffing thus: Cut two slices of a baker's loaf of wheat bread, spread each thickly with butter; sprinkle with pepper and salt, and a little pounded sage if liked; mois- ten it with hot water; fill the belly with this; wind a cord around it to keep in the stuffing, dredge the outside well with flour; stick bits of butter, the size of a hickory nut, all over outside; mix a teaspoonful each of salt and pepper together, and sprinkle it all over the whole surface; then lay the fish on a trivet or muffin rings in a dripping pan; put in a pint of water to baste with, and keep the gravy from burning; if this all wastes before the fish is done, add more hot water; bake for one hour in a quick oven; baste frequently. When done, take the fish on a steak dish; if there is not enough gravy in the pan (there should be at least half a pint), add more hot water; dredge in a heaping teaspoonful of flour, then put to it a bit of butter, and, if liked, a lemon sliced thin

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