Shad, Baked

Ingredients

• a medium-sized shad
• one pint of stale bread-crumbs
• one tablespoonful of melted butter
• half a teaspoonful of salt
• a pinch of black pepper
• one tablespoonful of chopped sweet herbs
• five drops of onion-juice
• a squeeze of lemon-juice
• the beaten yolk of one egg
• a strip of salt pork
• a teacupful of water

Method

1. 1

   Scrape the shad free of scales, make an opening down the side, and take out the entrails; wash and wipe dry.

2. 2

   Make a dressing with the bread-crumbs, melted butter, salt, pepper, herbs, onion-juice, lemon-juice, and egg yolk; stuff the fish and sew it up.

3. 3

   Score the flesh and insert salt pork.

4. 4

   Grease a tin sheet in a dripping-pan, lay the fish on it, dredge with flour, salt, and pepper, pour water in the pan, and bake for fifteen minutes per pound, basting every ten minutes.

5. 5

   Serve garnished with lemon slices and fried potato balls.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 142. The excerpt below is the record exactly as published.

Shad, Baked. — Scrape a medium- sized shad free of scales, make an opening down the side, and take out the entrails ; wash, and wipe dry. Make a dressing of one pint of stale bread-crumbs, one table- spoonful of melted butter, half a teaspoonful of salt, a pinch of black pepper, one table-spoonful of chopped sweet herbs, five drops of onion-juice, 12 a squeeze of lemon-juice, and the beaten yolk of one egg ; stuff the body of the fish with the mixture, and sew up the opening. Score the flesh of the fish, and put a strip of salt pork in each gash. Grease a large tin sheet, placed in the bottom of a large dripping-pan, lay the fish on it, dredge with flour, salt and pepper, pour a teacupful of water

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