Potted Shad

Ingredients

• Take a large beef shank
• cold water to cover it
• a little salt
• a little pepper
• whole cloves

Method

1. 1

   Boil shank until tender, chop meat, layer in jar with seasonings, cover with vinegar, and cook slowly in the oven.

Nutrition per serving

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 7. The excerpt below is the record exactly as published.

a little pepper; pick the fish very fine, and measure it lightly in the bowl; put potatoes into FISH. 23 the boiler and the fish on top of them, cover with boil- ing water and boil half hour; drain off all the water, mash fish and potatoes together until fine and light; then add the butter, pepper and egg well beaten; drop from a spoon into boiling fat and cook until brown. Fish Croquettes. One pint of any kind of cold boiled fish, flake very fine, removing all bone and skin; season well with salt, pepper and chopped onion; boil one cup milk, add one tablespoon butter, thicken with one tablespoon flour; mix with the fish and set aside to cool; when cool shape and rub in fine crumbs of bread or cracker, dip into- beaten egg, then roll again in crumbs taking care that every part is covered; fry in boiling fat and serve on a hot platter. Lobster Croquettes. One pint of lobster meat cut fine; season with one salt spoon salt, one of mustard, little cayenne; moisten with one cup thick cream sauce, cool and shape, roll in crumbs, egg and crumbs again, and fry in smoking hot fat. Drain on paper. Oyster and Clam Fritters. One and a half pints milk, one and a quarter pounds flour, four eggs, whites and yolks beaten separately, whites stirred in last lightly; clams must be chopped small; oysters used whole. Oysters, i. Broiled. Roll each oyster in pounded cracker, lay them on an oyster gridiron and broil each side; make a gravy by pouring boiling water on butter and adding salt to taste. Serve hot. 2. Roast. Put a quart of oysters in a basin with their own liquor, and let boil three minutes; season with a little salt, pepper and butter. Serve on buttered toast. 24 FISH. 3. Scalloped. Four crackers, two tablespoons butter, teaspoon pepper, one quart oysters; put a layer of oysters with pepper and salt, then a layer of cracker crumbs with butter, until the dish is full. Bake twenty minutes. Potted Shad. A white stone jar, and one on which vineg^ar will have no effect is the first requisite; cut the shad in pieces to fit in the jar, with a little salt, pepper and whole cloves between each layer, then pour vine- gar over the whole and cover tightly; cook slowly all day in oven; serve when cold. If the vinegar is too strong dilute it. Salmon Croquettes. One pound can salmon, one cup powdered cracker, one cup cream; salt and pepper, and least touch of nutmeg; roll in cracker crumbs and beaten Qgg, and again in cracker crumbs and fry. MEATS. " God sendeth and giveth both mouth and the meat.'* How to Choose Heats. It is always important to know how to choose meat in buying. Ox beef should be of fine grain or fibre, the flesh or lean of a bright red color and firm, the fat white, and distributed throughout the lean; it should not be yellow or semi- fluid. If the meat is entirely lean, it will be tough and its nutritive power is low. Veal is dry if fresh. It should be close-grained. If the meat is moist and flabby it is stale. Mutton should be of a clear, deep pink tint; firm, and with a liberal supply of fat. Fine wether mutton may be recognized by the presence of a small mass of fat on the upper part of the leg. It is more nutricious than ordinary mutton, the darker its tint the finer its flavor. Pork should be of a pale deep pink tint, and the fat very firm. If it is soft or the fat ib yellow the meat is bad. If it is semi-fluid the animal has probably been fed on flesh. Potted Beef. Take a large beef shank and put it into cold water to cover it

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