Broiled 'Boned' Shad
From Seafood cookery from Carteret County kitchens, 1900
Presented as published in 1900. 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 Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 15. The excerpt below is the record exactly as published.
Dot with butter. Bake for about 30 minutes at 375 degrees. Mrs. T. QO. Brookins Harlowe H. D. Club BAKED FISH (Sea Bass, Puppy Drum or other large fish) Combine: 1 package dry onion soup mix, % bottle Worcestershire Sauce, 2 tablespoons Bourbon, 4 cup water. Cover pan-dressed fish with sliced onions. Pour sauce over all. Wrap in foil and bake in 350 degree oven 45 minutes. J. B. Elkins Morehead City, N. C. 48 FISH SHORTCAKE 2 or 3 tablespoons chopped onion 1/3 cup grated cheese 4 tablespoons fat 1% cups cooked, flaked fish 4 tablespoons flour salt and pepper to taste 2 cups milk hot biscuits or cornbread Cook onion slowly in fat until tender. Blend in flour. Add milk slowly, stir- ring constantly, and cook until sauce is thickened. Add cheese and fish; season with salt and pepper. Serve on hot biscuits or cornbread. Or, go “‘Chinese’’ by leaving out cheese, serving over hot fluffy rice, sprinkling with soy sauce. Mrs. Elizabeth R. Chesson Harkers Island H. D. Club NEW ENGLAND FISH CHOWDER 1 to 2 cups boned fish 1 cup rich milk (puppy drum is suggested) small pat of butter % cup chopped onion salt and pepper to taste 1% cups diced potatoes 4 slices bacon 3/4 cup water Boil fish in small amount of water until just done enough to bone and flake. Any fish can be used, even canned salmon. Remove fish, then add onions, po- tatoes, butter, salt and pepper to water. Cook slowly until tender. Add flaked fish and milk, and simmer slowly for about 15 minutes. Garnish with crumbled crisp bacon and parsley flakes. Mrs. J. L. Bulla Sound View H. D. Club BROILED ‘‘BONED’’ SHAD 1 shad, boned salt and pepper as desired
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