Baked Shad

Ingredients

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

Method

1. 1

   Open and clean the fish, cut off the head if preferred, and remove the backbone.

2. 2

   Fill with a mixture of soaked stale bread, fried onion, butter, salt, pepper, and parsley or sage.

3. 3

   Add beaten egg yolks, stuff the fish, and wind with tape.

4. 4

   Place in a baking pan, baste with butter, and cover the bottom with water.

As published

This recipe was extracted from Buckeye cookery (1892), page 84. The excerpt below is the record exactly as published.

BAKED SHAD. Open and clean the fish, cut off head (or not as preferred) cul, out the backbone from the head to within two inches of the tail, and fill with the following mixture: Soak stale bread in water, — squeeze dry; cut a large onion in pieces, fry in butter, chop fing, add the bread, two ounces of butter, salt, pepper, and a little pars- ley or sage; heat thoroughly, and when taken from the fire, add two yolks of well-beaten eggs; stuff, and, when full, wind the fish sev- eral times with tape, place in baking-pan, baste slightly with butter, and cover the bottom of pan with water

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