Planked Shad

Ingredients

• the Shad
• salt
• pepper
• bits of butter
• slices of lemons

Method

1. 1

   Remove the scales, clean, wash and split the shad.

2. 2

   Put it on a well-seasoned and heated hardwood board about 1 inch thick, fasten the skin down on one side.

3. 3

   Put the board over the fire, rubbing it with butter and roast until done.

4. 4

   Put on a hot dish, sprinkle with salt and pepper, and drop bits of butter on it.

5. 5

   Serve with slices of lemons.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 172. The excerpt below is the record exactly as published.

the shad, place the roes in a spider of hot fat. Season with pepper and salt, and cook well. Serve on a platter with or without the fish. — Mrs. E. D. Kelley, Winnetka, 111. PLANKED SHAD — Remove the scales, clean wash and split the S'had, put it on a well-seasoned and heated hardwood board about 1^ inch thick, fasten the skin down on one side. Put the board over the fire, rubbing it once in a while with butter and roast until done. Put on a hot dish, sprinkle over it some salt and pep- per, and drop bits of butter on it. Serve with slices of lemons. — Mrs. E. D. Kelley, Winnetka, 111. ROASTED SHAD WITH SORREL PUREE.— This is the favorite method of serving this fish in France. Scrape and wash a shad. Wipe it dry with a cloth, and rub it with flour. Stuff with fish quenquelles, and sew the opening. Butter a baking-pan; and put the fish in it, with small pieces of butter' scattered on the top. Put it in the oven, and bake for about 3^ of an hr., rhote~ or less. according to its size. Baste once in a while with, the melted butter. Make a puree of sorrel, and serve the fish on a platter with the puree round it. — Mrs. D. Gradman, 3828 S. State St., Chicago, IlL COOK COUNTY COOK BOOK 255 SHRIMPS CREAMED.— Heat 2 tablespoons of butter and V^ grated onion. When hot, stir in J^ cup of cold boiled rice; add a cup of cream and yz pt. of canned or fresh shrimps. Stir until it comes to the boiling point, let simmer about 5 minutes. Serve on toast. — Mrs. C. J. Jeffries, Winnetka, 111. FRIED SMELT.— Wash, dress and dry with a cloth. Melt a teaspoon of butter and pour into it 2 well-beaten eggs, salt and flour the smelt, dip in egg, roll them in cracker crumbs, fry in hot lard and butter, mixed, till a rich brown. Frogs' legs and sweet- 'breads are cooked in the above way, first scalding them for 5 minutes in boiling salt and water. — Mrs. D. E. Gentry, Glencoe, 111. BOILED RED SNAPPER.— .Clean, waish, wipe dry, and sew up in coarse white mosquito netting. Put it into boiling water deep enough to cover the fish, and which has been salted and fla- vored with lemon juice. Let the water come to the boiling point, then reduce the heat so it will merely bubble. Simmer about J/2 an hr. Lift carefully from the water, drain, and unwrap; put it into a hot dish. Garnish with parsley, and serve with tomato sauce, or sauce Hollandaise. — Mrs. Clara Hall, 3734 S. State St., Chicago, 111. STEAMED RED SNAPPER.— Cover the bottom of your steamer with sliced tomatoes, and on these strew minced onion.. Clean, wash, and dry the fish; lay upon the prepared bed, and steam slowly, at least 1 hr. for a fish weig^hing 4 lbs. Open the steamer once, and turn very carefully. Serve with oyster sauce, or with sauce tartare. — Mrs. B. Haley, 641 N. State St., Chicago, 111. STURGEON — 2 lbs. of sturgeon, 1 pt. of milk, 1 teaspoon of Sialt, 1 tablespoon of butter, 1 tablespoon of flour, 1 saltspoon of pepper

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