Roasted Shad with Sorrel Puree
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. D. Gradman, Chicago, IL.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 172. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.