Baked Shad

Ingredients

• Roe shad is always best for baking
• Four large, well-done Irish potatoes
• salt
• pepper
• an onion
• one beaten egg
• small pieces of butter

Method

1. 1

   Scale and dress the shad.

2. 2

   Wash, place in a flat baking-pan.

3. 3

   Slash upper side of fish and insert small slices of bacon.

4. 4

   Scatter over fish small pieces of butter.

5. 5

   For dressing, mash potatoes and season with celery, salt, butter, parsley, and onion.

6. 6

   Add mashed roe, brown, and serve with fish.

7. 7

   Garnish with lemon and parsley.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 5. The excerpt below is the record exactly as published.

Baked Shad Roe shad is always best for baking, as the roe is a great addi- tion to the dressing. Scale and dress by making an incision lengthwise from head on body, or remove if desired. Wash, place in a flat baking-pan. Slash upper side of fish with a sharp knife and insert small slices of bacon. Scatter over fish small pieces of butter. Dredge the whole with flour, salt and pepper. For dressing: Four large, well-done Irish potatoes. Mash, season with celery, salt, butter, parsley and an onion; also mash part of the boiled roe. Add to other ingredients; brown; serve with fish. Remove shad carefully, so that it will not break. Garnish with lemon and sprigs of parsley. Mrs. W. L. Nevins. 12 Ali you add is water and sugar to the Knox Acidulated Package Baked Shad Clean, wipe and dry fish. Make a dressing of bread crumbs, butter, salt and pepper, parsley and one beaten egg

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