Baked Shad (as cooked in France)
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 18. The excerpt below is the record exactly as published.
BAKED SHAD (as cooked in France). Butter a large, flat earthenware dish, lay the shad, split open, upon it, and cover with a forcemeat made of the roes, some bread-crumbs, parsley, bay- leaf, thyme, butter, and 6 mushrooms, all chopped and mixed together. Sew the fish up and bake 42 (&J page 43) With a Saucepan over the Sea for an hour, basting it with yi pint of white stock, seasoned with lemon juice, sherry, onion, and carrot
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