Broiled Shad

Ingredients

• the fish
• a quarter of a pound of sweet butter
• a teaspoonful of salt
• a teaspoonful of pepper

Method

1. 1

   Cut the fish as for frying, broil gently over coals, and baste with a mixture of butter, salt, and pepper.

2. 2

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 78. The excerpt below is the record exactly as published.

Broiled Shad. — Cut the fish the same as for frying, or 118 HOUSEHOLD. merely split it in two; lay it on a gridiron over a bright steady fire of coals; let it broil gently; put the inside to the fire first that it may be done through; have ready a steak dish with nearly a quarter of a pound of sweet butter, and a tejispoonful of salt and pepper each, worked into it; when both sides of the fish are done, lay it on the dish, turn it several times in the but- ter, cover it with a tin cover, and set the dish where it will keep hot, until ready to serve. Baked Shad. — Scale the shad clean, cut off the head, and split the fish half way down the back; scrape the inside per- fectly clean; make a stuffing thus: Cut two slices of a baker's loaf of wheat bread, spread each thickly with butter; sprinkle with pepper and salt, and a little pounded sage if liked; mois- ten it with hot water; fill the belly with this; wind a cord around it to keep in the stuffing, dredge the outside well with flour; stick bits of butter, the size of a hickory nut, all over outside; mix a teaspoonful each of salt and pepper together, and sprinkle it all over the whole surface; then lay the fish on a trivet or muffin rings in a dripping pan; put in a pint of water to baste with, and keep the gravy from burning; if this all wastes before the fish is done, add more hot water; bake for one hour in a quick oven; baste frequently. When done, take the fish on a steak dish; if there is not enough gravy in the pan (there should be at least half a pint), add more hot water; dredge in a heaping teaspoonful of flour, then put to it a bit of butter, and, if liked, a lemon sliced thin, and the seeds taken out. Stir it smooth with a spoon, and pour it through a gravy- strainer into a gravy-boat; lay the slices of lemon over the fish, and serve with mashed potatoes. To Fry Black Fish. — Scale the fish, and scrape the in- side clean to the backbone; wash in water, with a little vine- gar; wipe it dry with a clean towel; then dip it in wheat flour, or rolled crackers. Have in a thick-bottomed frying pan plenty of lard salted (a large tablespoonful of salt to a pound of lard), let it become boiling hot; then lay in the fish and fry it gently, until one side is a fine brown; then turn it carefully. When both sides are done, take it up and serve. Fried fish may be garnished or ornamented with sprigs of green or fried parsley, or thin slices of lemon, sliced. ttOUSEHOLD. 119 Stew£d Black Fish. — Put a fish weighing abou five pounds on a fish-drainer; after having properly cleansed it, put it into the fish-kettle with hot water to cover it; add to it a few blades of mace, a large teaspoonful of salt, and a wineglass of port wine; let it simmer or boil gently for half an hour; then skim it clear; work into a smooth mass a quarter of a pound of sweet butter, and a heaping tablespoonful of wheat flour; take from the fish part of the water in which it was boiled, leaving it scarcely covered; then add the flour and butter, with a teaspoonful of pepper

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