Baked Shad

Ingredients

• Open and clean fish
• cut a large onion in pieces
• add two ounces of butter
• salt to taste
• pepper to taste
• finely chopped onion, parsley or sage
• add two yolks of eggs well-beaten
• cover the bottom of pan with water

Method

1. 1

   Clean the shad, cut off the head and backbone, and fill with a mixture of soaked bread, fried onion, butter, salt, pepper, and herbs.

2. 2

   Add beaten egg yolks, stuff the fish, sew it up, place in a baking pan with water, and baste often.

3. 3

   Serve with a sauce made from hard-boiled egg yolks, olive oil, mustard, and vinegar.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 212. The excerpt below is the record exactly as published.

salt to taste and stir in carefully two beaten eggs, then the salmon. I^/et it come to a gentle boil, add two hard-boiled eggs and some capers or green pickles, all chopped fine, and turn into a covered deep dish. Or add the hard-boiled eggs ana capers to the stewed salmon, with a table- spoon butter^ toss up lightly with a fork, pepper slightly, and heap in the center of a hot flat dish, then pour the Doiling sauce over alL Very nice either way. Sardines. — These are small fish of the herring familv and come to us in half pound and pound tin boxes, preserved in oil, averaging from a dozen to twenty-four fish. They are an excellent relish and form a wholesome and agreeable addition to a breakfast, luncheon, or tea. Take out carefully, whole if possible, place on platter and garnish with parsley and slices of lemon, serving a slice with the fish. The American Sardines^ or shrimps, are used but are larger and not considered as delicate. For Fried Sardines, procure largest- sized sardines, remove from oil, place on dish, and let drain a few minutes ; dip fish in well-beaten egg, and roll in cracker crumbs ; fry brown as fritters or in a little butter or oil ; mix oil left in box with cracker-crumbs, make in very small cakes and fry and use as a garnish for the fish, alternated with sprigs of parsley. Serve hot. If one wishes P^'^^'ne-Made Sardines can be made: Clean small fish, shrimps are nice, salt slightly and let stand overnight ; in the morning drain. Fry in oil, just enough to cook them, then pack in tin cans or boxes, or glass cans, putting them in as closely as pos- sible. Cover with oil, and, if in boxes, solder the tops on ; if bottles, screw the covers on tight. Put cans in a kettle of cold water, and ' bring to a boil as quickly as possible. Let boil about an hour and a quarter, then punch a small hole in tin cans to let out the gas, and seal again immediately. If in glass, unscrew the top and screw it on again as soon as possible. Let stand awhile before using. A favorite Parisian dish is made of sardines carefully skinned and boned, laid on slices of buttered toast, and then put into the oven, with buttered p«iper over them, to get hot. Before serving, lemon juice is sprinkled over» BaJced Shad, — Open and clean fish, cut off head (or not as pre- ferred), cut out backbone, from the head to within two inches of the 254 nsH. tail, and fill with the following mixture : Soak stale bread in water, BQueeze dry ; cut a large onion in pieces, fry in butter, chop fine, add bread, two ounces of butter, salt, pepper, and a little finely chopped onion, parsley or sage ; heat thoroughly, and when taken from the fire, add two yolks of eggs well-beaten ; stuff, and, when full, sew or wind the fish several times with tape, place in baking- pan and cover the bottom of pan with water, adding a little butter, and baste often. When done serve with the following sauce : Re- duce the yolks of two hard-boiled eggs to a smooth paste, add two table-spoons olive oil, half teaspoon mustard, and pepper and vinegar to taste. Planked Shad

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