Baked Shad with Roe Sauce

Ingredients

• 3-pound shad
• sprinkle with salt
• sprinkle with pepper
• brush over with melted butter

Method

1. 1

   Clean and split a shad.

2. 2

   Place in an oiled dripping pan, sprinkle with salt and pepper, brush over with melted butter, and bake 30 minutes in hot oven (400° F.).

3. 3

   Serve with Roe Sauce.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 92. The excerpt below is the record exactly as published.

sprinkle with salt and pepper, dot over with butter (allowing 1 tablespoon to a medium-sized fish), and pour on 24 cup milk. Bake 25 minutes in hot oven (400° F.). BROILED POMPANO WITH FRICASSEE OF CLAMS Broil fish (p. 212). When nearly cooked, slip from broiler on to hot platter, and brush over with melted butter. Surround with 2 borders of mashed potatoes, 1 inch apart, forced through pastry bag- and tube. Arrange 10 halves of clam shells between potato borders, at equal distances; fill spaces between shells with potato roses. Place in oven to finish cooking fish and to brown potatoes. Just before serving, fill clam shells with Fricassee of Clams (p. 243). SALMON STEAKS Bake, Broil, Steam, etc. (pp. 211-213). STEAMED SALMON Serve steamed salmon (p. 213) hot with Egg Sauce I or II (p. 194) or Hollandaise (p. 201), or cold with Mayonnaise (p. 490), Cucumber Hollandaise (p. 202), Ravigdte Mayonnaise (p. 491), or Cucumber Sauce I or II (pp. 207-208). A salad of cooked peas, Lima beans and carrots (cut small), mixed with Mayonnaise is a good accompaniment to cold salmon. GRILLED SARDINES Drain canned sardines and cook in omelet pan until heated, turning frequently. Place on small oblong pieces of dry toast and serve with Maitre d’Hotel (p. 204) or Lemon Butter (p. 203). With Anchovy Sauce. Serve with sauce made of 14% table- spoons sardine oil, 2 tablespoons flour, and 1 cup Brown Stock (p. 144). Season to taste with Anchovy Sauce or Paste. FISH 227 CREAMED SARDINES 1 small box sardines 2 hard-cooked eggs, finely 4 tablespoons butter chopped 4 tablespoons soft, stale Salt and pepper -bread crumbs Paprika 1 cup cream Toast Drain sardines, remove backbones, and mash. Melt butter, add crumbs and cream. When thoroughly heated, add eggs and sar- dines, salt, pepper, and paprika to taste. Serve on toast. Serves 3 or 4. SARDINES FRIED IN BATTER Drain fish and pour boiling water over it to free it from oil, then remove skins. Dip in Batter III (p. 392) and fry in deep fat (395° F.); drain on brown paper. Serve with Hot Tartare Sauce (9.0192). SCROD A scrod is a young cod or haddock split down the back and back- bone removed, except a small portion near the tail. Broil (p. 212). Serve with Maitre d’Hotel Butter (p. 204). BAKED SHAD, ROE SAUCE Clean and split a 3-pound shad. Place in an oiled dripping pan, sprinkle with salt and pepper, brush over with melted butter, and bake 30 minutes in hot oven (400° F.)

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