Baked Shad, No. 2

Ingredients

• the fish
• two or two and a half inches apart
• two or three slices of bacon
• one and a half cups cracker or bread crumbs
• one-fourth teaspoon of salt
• one-fourth teaspoon of black pepper
• one teaspoon chopped onions
• one teaspoon chopped parsley
• one teaspoon capers
• one teaspoon sour pickle
• one-fourth cup melted butter
• two tablespoons melted butter
• one beaten egg
• one-fourth cup hot water

Method

1. 1

   Prepare the fish by cleaning and splitting.

2. 2

   Stuff with crumbs and parsley, sew up, and dredge with flour.

3. 3

   Bake with bacon for one hour, basting with melted butter and hot water.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 20. The excerpt below is the record exactly as published.

the fish. Make a dressing of grated bread crumbs, butter, salt and pepper to taste. Stuff shad and sew or tie up. Put it in baking pan with a cup of hot water and bake one hour. Baste often with butter and water. Sauce: Boil the gravy with a tablespoon of catsup, one of brown flour wet with cold water, the juice of one lemon. Some think it improves the flavor to add a glass of sherry. Garnish fish with slices of lemon.—Mrs. J. W. Hanes. Baked Shad, No. 2 Remove scales, fins, end of tail, and eyes, split on lower side, clean thoroughly and put in cold place until ready to use. Gash on each side of backbone downwards a couple of inches about two or two and a half inches apart having gashes on one side come between those on the other. This will keep skin from splitting and be an aid in serving. Fill these gashes and the eye cavities with stale crumbs and bits of parsley. Stuff, sew up with coarse thread and dredge with flour. Put two or three slices of bacon in a narrow baking pan. Place fish in pan in shape of letter S, with the split side resting on bottom of pan. Unless a very narrow pan is used it will be necessary to prop fish up in some way to keep it from falling to one side. When it begins to cook, baste with a cup of hot water in which a tablespoon of butter has been melted. For a four to six pound fish, one hour will be required for baking. Serve with potato balls, broiled tomatoes, and Hollandaise sauce. Garnish with parsley and sliced lemon. Stuffing: (Sufficient for a fish weighing four to six pounds.) One and a half cups cracker or bread crumbs, preferably the latter, one- fourth teaspoon each of salt and black pepper, and a dash of cayenne, one teaspoon each chopped onions, parsley, capers and sour pickle, one-fourth cup melted butter or two tablespoons melted butter and one of chopped breakfast bacon. This makes a dry crumbly stuffing. If a moist one is desired, add one beaten egg or one-fourth cup hot water

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