Flanked Shad

Ingredients

• Shad, one of 4 to 6 pounds
• Melted butter, 1/2 cup
• Salt, 1/4 teaspoon
• Mustard, 1/2 teaspoon
• Tabasco, 3 or 4 drops
• Walnut catsup, 1 teaspoon
• Worcestershire, 1/2 teaspoon

Method

1. 1

   The 'plank' used should be of well-seasoned oak, about 2 inches thick.

2. 2

   Clean the fish, and remove the backbone, rinse well quickly in slightly salted water, and dry it on a soft cloth.

3. 3

   Fasten the fish on the board, skin downward, tacking it well to the board.

4. 4

   Make the sauce from the above ingredients; to the 1/2 cup of melted butter add the salt, tabasco, mustard catsup, and Worcestershire sauce, and stir all together.

5. 5

   Keep this hot at the side of the fire.

6. 6

   The board containing the fish may be either placed in an oven or stood in front of a hot fire.

7. 7

   Baste the fish every 10 minutes while it is cooking, and catch in a pan the surplus which runs off while basting the fish.

8. 8

   When the fish is completely cooked, send it to the table on the board, being careful to remove all the tacks or fastenings before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 13. The excerpt below is the record exactly as published.

FLANKED SHAD Shad, one of 4 to 6 pounds, Melted butter, i/^ cup, Salt, 14 teaspoon, Mustard, V2 teaspoon, Tabasco, 3 or 4 drops, Walnut catsup, 1 teaspoon, Worcestershire, Vl» teaspoon. The "plank" used should be of well-seasoned oak, about 2 inches thick. Those sold in the stores usually have wires attached for fastening the fish. Before using a new board brush it well several times with olive oil, and place it before a hot fire so that the oil will strike in. The wood will absorb considerable oil. Having the board in readiness, clean the fish, and remove the backbone, rinse well quickly in slightly salted water, and dry it on a soft cloth. 43 FISH AROUND-THE-WORLD COOK BOOK Then fasten the fish on the board, skin downward, tacking it well to the board. Have made the following sauce, from the above ingredients ; To the % cup of melted butter add the salt, tabasco, mustard catsup, and Worcestershire sauce, and stir all together. Keep this hot at the side of the fire. The board containing the fish may be either placed in an oven or stood in front of a hot fire. Baste the fish every 10 minutes while it is cooking, and catch in a pan the surplus which runs off while basting the fish. When the fish is completely cooked, send it to the table on the board, being careful to remove all the tacks or fastenings before serving. STUFFING FOE BAKED SHAD Grated stale bread, 3 slices, Butter, 1 tablespoon. Capers, 1 teaspoon. Sweet marjoram, i/^ teaspoon, Salt-pork, a small piece, chopped. Melt the butter in a saucepan, and pour it over the grated bread and pork, which latter is chopped fine. Add the capers, and marjoram, and a very little warm water. Stuff the shad through the cuts in both ends, and place it in the oven to bake. OYSTERS A LA CREOLE Oysters, 1 pint, Butter, 2 tablespoons. Onion, finely chopped, 2 slices, Flour, 1 tablespoon. Stewed tomatoes, 1 cup, 44 AROUND-THE WORLD COOK BOOK FISH Tabasco, 1 or 2 drops, Salt. Melt the butter in a chafing-dish, or stewpan, add the sliced onion, and stir till it is delicately browned; then add the flour, and stir until it is smooth and brown, and then add the tomatoes. As soon as the sauce thickens, add the oysters drained from their liquor, and cook them until the edges curl. Season with the tabasco and one-half a teaspoon of salt. Serve on toast with parsley. OYSTERS A LA POTJLETTE DELMONICO Large oysters, 2 quarts, Butter, 6 ounces, Flour, 2 ounces, Cream, % cup, Eggs, 4 (yolks only), Lemon, i/^, Chopped parsley, 1 teaspoon, Salt, 14 teaspoon,

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