pescatariannut-freeegg-freesoy-free
Baked Shad
From The national course in home economics, 1917
Serves 4
Serve with roe sauce.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 58. The excerpt below is the record exactly as published.
BAKED SHAD. Remove the scales and entrails but do not cut off the tail or head. Wash thoroughly and wipe dry. Fill with a dressing made of one cup of stale bread-crumbs, a tablespoonful of butter, a little chopped onion, half a teaspoonful of marjoram, same of salt and a shake of pepper. Place the fish in a well-greased pan. Dredge thickly with flour, salt and pep- FISH. 71 per. Pour a cupful of hot water
Cook this with the app: pantry check, scaling, and the assistant.