Baked Shad

Ingredients

• a cupful of cracker crumbs
• a teaspoonful of salt
• a quarter of a teaspoonful of pepper
• two table-spoonfuls of butter
• one teaspoonful of chopped parsley
• one table-spoonful of capers
• one table-spoonful of lemon juice
• two-thirds of a cupful of cold water

Method

1. 1

   After cutting the shad only enough to take out the roe, wash the fish, and fill the body with a dressing made by mixing the ingredients thoroughly.

2. 2

   Fasten the opening in the fish with a skewer, and dredge generously with salt.

3. 3

   Place the shad on a tin sheet that fits loosely in a large dripping-pan, rub soft butter over the shad, and dredge thickly with flour.

4. 4

   Pour just enough boiling water to cover the bottom of the pan, and bake the fish in a hot oven for three-quarters of an hour.

5. 5

   Baste every ten minutes with the gravy in the pan and a little butter.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 90. The excerpt below is the record exactly as published.

baked shad. A mullet weighing two pounds will require only* one-half the amount of stuffing, and it will cook in thirty-five minutes. Serve with any good sauce. Mullet maybe split and broiled, the same as mackerel. * Baked Shad. After cutting the shad only enough to take out the roe, and then removing the roe, wash the fish, and fill the body with a dressing made by mixing thoroughly the following-named ingredients : a cupful of cracker crumbs, a teaspoonful of salt, a quarter of a teaspoonful of pepper, two table-spoonfuls of butter, one teaspoonful of chopped parsley, one table-spoonful of capers, one table-spoonful of lemon juice, and two-thirds of a cupful of cold water

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