Baked Shad

Ingredients

• a shad
• bread crumbs
• salt
• pepper
• butter
• the beaten yolk of egg
• a little water

Method

1. 1

   Stuff the shad with a mixture of bread crumbs, salt, pepper, butter, and the beaten yolk of egg.

2. 2

   Sew it up or fasten with string.

3. 3

   Pour over a little water and some butter, and bake for 1 to 1.25 hours.

4. 4

   Garnish with lemon slices and watercress.

Nutrition per serving

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 29. The excerpt below is the record exactly as published.

the beaten yolk of egg; fill the fish with it, and sew it up or fasten a string around it. Pour over it a little water and some butter, and bake as you would a fowl. A shad will require from an hour to an hour and a quarter to bake. Garnish with slices of lemon, water cress, etc. Dressing for Baked Shad. — Boil up the gravy in which the shad was baked, put in a large tablespoonful of catsup, a tablespoonful of brown flour which has been wet with cold water, the juice of a lemon, and a glass of sherry or Madeira wine. Serve in a sauce boat. TO COOK A SHAD HOE. Drop into boiling water and cook gently for twenty minutes; then take from the fire and drain. Butter a tin plate and lay the drained roe upon it. Dredge well with salt and pepper and spread soft butter over it;. then dredge thickly with flour. Cook in the oven for half an hour, basting fre- quently with salt, pepper, flour, butter and water. TO COOK SHAD HOE. (Another Way.) First partly boil them in a small covered pan, take out and season them with salt, a littie pepper, dredge with flour and fry as any fish. SOILED BASS. After thoroughly cleaning it place in a saucepan with enough water to cover it; add two tablespoonfuls of salt; set the saucepan over the fire, and when it has boiled about five minutes try to pull out one of the fins; if it loosens easily from the body carefully take the fish out of the water, lay it on a platter, surround it with half a dozen hard-boiled eggs, and serve it with a sauce. BOILED BLUEFISH. Boiled the same as Bass. BAKED BLUEFISH. Baked the same as Baked Shad — see page 53. FRIED EELS. After cleaning the eels well, cut them in pieces two inches long; wash them and wipe them dry; roll them in wheat flour or rolled cracker, and fry> as directed for- other fish, in hot lard or beef dripping, salted, They ahoij.ld be browned all over and thoroughly done. FISH. 56 Eels are sometimes dipped in batter and then fried, or into egg and bread crumbs

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