Baked Shad
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 58. The excerpt below is the record exactly as published.
Baked Shad. Split open the fish and stuff with a forcemeat made of its roe, some mushrooms, bread-crumbs, butter, parsley, thyme and bay leaf, chopped and thoroughly mixed together. Bind or sew up the fish and bake it in an earthenware dish well but- tered for half an hour, basting with white stock to which has been added lemon juice, sherry, and onion
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