Baked Shad

Ingredients

• 1 shad weighing 4 lbs.
• ¥% lb. mushrooms
• ¥% cupful Crisco
• 1 cupful breadcrumbs
• 1 egg
• Salt and white pepper
• 1 cupful cream
• 1 teaspoonful cornstarch
• 2 tablespoonfuls chopped parsley
• 2 tablespoonfuls chopped chives

Method

1. 1

   Clean, wipe and dry the shad.

2. 2

   Melt Crisco, add breadcrumbs, chopped mushrooms, parsley, chives, egg well beaten, salt and pepper.

3. 3

   Stuff fish with this forcemeat, lay it in a greased pan, put thin strips of salt pork over it and bake in hot oven for forty minutes.

4. 4

   Pour cream into baking pan, add cornstarch and stir till boiling.

5. 5

   Serve with the fish.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 27. The excerpt below is the record exactly as published.

Baked Shad 1 shad weighing 4 lbs. 1 cupful breadcrumbs ¥% lb. mushrooms 1 egg ¥% cupful Crisco Salt and white pepper 2 tablespoonfuls chopped Salt pork parsley 1 cupful cream 2 tablespoonfuls chopped chives 1 teaspoonful cornstarch Clean, wipe and dry the shad. Melt Crisco, add breadcrumbs, chopped mushrooms, parsley, chives, egg well beaten, salt and pepper. Stuff fish with this forcemeat, then lay it in a greased pan, put thin strips of salt pork over it and bake in hot oven for forty minutes. Lay the fish on a hot platter. Pour cream into baking pan, add cornstarch and stir till boiling. Serve with the fish. Cassolettes of Fish ¥% |b. cold cooked fish or 4 tablespoonfuls flour shrimps Salt, pepper, and red pepper ¥% cupful milk to taste 4 tablespoonfuls Crisco 1 teaspoonful lemon juice Y% cupful water 2 lbs. cooked potatoes 2 tablespoonfuls cream 2 eggs & Rub potatoes through a sieve, add little salt and pepper, 1 egg well beaten, and 2 tablespoonfuls melted Crisco and mix well. Roll out on floured baking board to 1% inches in thickness. Cut into small rounds, brush over with remaining egg well beaten, toss in fine breadcrumbs, mark the center slightly with a smaller round cutter. Fry to golden color in hot Crisco. Remove lids, carefully remove bulk of potatoes from in- side, fill with mixture, replace lids, and serve hot. For mixture, blend 2 tablespoonfuls of the Crisco with flour in a saucepan over the fire, add milk, water and seasonings and cook for a few minutes. Put in flaked fish and make hot. Add cream last. % teaspoonful of anchovy extract may be added if liked. Sufficient for ten cassolettes. Dressed Crab 1 good sized heavy crab 2 tablespoonfuls vinegar 6 tablespoonfuls Crisco 1 tablespoonful chopped parsley

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