Potted Shad
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. 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 Kirmess cook book (1907), page 32. The excerpt below is the record exactly as published.
POTTED SHAD. Mrs. T. K. Egbert, New York. Take any number of shad you wish, and cut them in FISH, OYSTERS, LOBSTERS, ETC. 83 large pieces, cut off some of the thin part, and remove part of the backbone. Take a stone pot that will fit nicely in the range oven, fill it with alternate layers of fish, salt and spice, red pepper according to taste, cover with good cider vinegar (cold) and tie a brown paper
Cook this with the app: pantry check, scaling, and the assistant.