Potted Shad

Ingredients

• the shad
• whole allspice
• whole cloves
• two blades of mace
• cover with vinegar

Method

1. 1

   After cleaning the shad, cut it into six pieces across the back.

2. 2

   Layer the fish in a pot with seasoning of pepper, salt, allspice, cloves, and mace.

3. 3

   Cover with vinegar and bake very slowly for four hours.

Nutrition per serving

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 10. The excerpt below is the record exactly as published.

whole cloves and allspice, until the vessel is fUl ; pour over them cold vinegar to cover thenii lay a plate over the top and set them in a moderate oven for five or ttz hours. * Stewed Sels. Wash them olean ; out them in pieces two inches long ; put them in a stew-pan, with cold water to oover them ; stew them about fifteen minutes; then drain off the water, season them with pepper and salt, oover them with cream or rich milk, stir a tablespoonful of flour into butter the sise of an egg, and add it with a teaspoonful of chopped parsley; boil up and serve. Tried Xels. Prepare them as above ; season with pepper and sail, and dual them slightly with fljur, and fry in nioe lard or drippings. M OOOKERT FROM BXFEBIEJIfOE. Piekir«L Pickerel, peroh or any oUier Bmall fish, are all prepared in the same manner. Glean and wash them ; season with pepper and salt * dost with floor, and fry them in boiling lard or drippings. * Boiled HaUbnt A pieee of halibut, weighing Sto or siz pounds, wiU require about an hour to eook ; put it in a fish-kettle, with sufficient eold water to cover it; add a tablespoonAil of salt; simmer very slowly, and serre with oyster-sauce. * Fried Halibut Cut the fish in slices half an inch thick ; dip the jtteces in the yolk of egg ; season some cracker dust, in a flat dish, with pepper and nit ; roll the fish in this, and fry in hot lard or drippings. Broiled Halibut Out the fish in slices as aboTC, wash and wipe it dry, put it on the gridiron over the coals ; when done, i^ce it on a hoi dish ; put on it butter, pepper and salt, and serre* * Potted Shad. After the shad has been cleaned, wash and wipe it dry, and out it into six pieces across the back, making of each half of the fish three pieces ; cover the bottom of an earthen crook or pan ; season with pepper, salt, whole allspice, whole cloYes, and two blades of mace to each layer ; then on this put another layer of fish, seasoned as before, and so on until you have ail the fish seasoned in layers ; cover with vinegar

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