Shad Broiled

Ingredients

• a well-cleaned shad
• 1 tablespoonful salt
• 1 tablespoonful butter
• the juice of Vs lemon
• Y^ teaspoonf ul nutmeg
• 1 teaspoonf ul fine-chopped parsley

Method

1. 1

   Split the shad, remove the backbone, and season with salt.

2. 2

   Brush with melted butter or oil, let stand for 30 minutes.

3. 3

   Broil on a moderate fire for 15 minutes on one side, then 5 minutes on the other.

4. 4

   Dress on a warm dish and mix butter with lemon juice, nutmeg, and parsley to spread over the fish.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 130. The excerpt below is the record exactly as published.

1 tablespoonf ul salt all over. Lay the fish with 3 thin slices of pork under it on a grating in a fish kettle, add 1 bottle of red wine, V, teaspoonful pepper, and as much bouillon as will reach half way up the fish ; add 2 onions cut into slices, 1 large bouquet, 12 whole peppers, and cover with but- tered paper. Place over the fire and cook slowly 15 minutes ; then remove the paper, set the kettle in the oven, bake and baste fre- quently until the fish has attained a nice color and is done. Lift the fish from the kettle, slide on to a warm dish, and place in a warm place; strain the broth into a saucepan and reduce it by boiling to 1 pint Melt in another saucepan 1 tablespoonful but- ter, add 1 tablespoonful fiour, stir a few minutes ; add slowly the fish broth, Yg can of mushrooms, 1 sliced truffle, Vs teaspoonful beef extract ; cook 15 minutes ; then add 1 teaspoonful anchovy essence and 1 teaspoonful fine-chopped parsley. Lay 18 of the below-de- scribed small forcemeat balls in clusters with the mushrooms around the fish, also 12 small white glazed onions, pour a little of the sauce over the garnish, and serve the remaining in a sauce bowl. FoBCEMEAT. — Set a small saucepan with 1 cup of milk and 1 ounce butter over the fire ; as soon as it boils add 1 even cupful fiour, stir until formed into a smooth paste, then remove from fire ; when nearly cold add the yolks of 2 eggs and 1 whole egg, then set aside until perfectly cold. In the meantime melt 1 ounce butter in a small saucepan, add 1 fine-chopped onion, y^ small clove of bruised garlic ; season with 1 even teaspoonful salt, y, teaspoonful pepper, cook 3 minutes ; add y^ cupful fine-chopped mushrooms, stir, and cook 5 minutes; then remove. Add 1 teaspoonful fine-chopped parsley to the paste and work it well together ; take 1 pound fish meat, either from bass or pickerel, chop it very fine, season with 1 teaspoonful salt, y4 teaspoonful pepper, add it to the preparation, and fill the fish with this as directed above. Mix the remaining 196 SEA POOD, Etc. forcemeat with 1 fine-chopped truffle, mold into small balls, drop into boiling salted water, and cook slowly 6 minutes ; then carefully remoYe and use for garnishing the fish as directed. SHAD. Where founds Etc.— It is a well-known fish of the herring family ; the genus comprises more than 20 species. The American shad obtains a length of about 20 inches, and varies in weight from 2 to 6 pounds ; they come from the South to deposit their spawn, running up the rivers from the sea. They appear in Charleston in January, at Norfolk in February, at New York by the end of March or beginning of April, at Boston by the end of May. They appear in the Massachusetts rivers early in May, the greatest run being when the apple trees are in full blossom ; the old shad return to the sea in August, the young ones, 3 or 4 inches long, following in Septem- ber. It is believed that the life of a shad is limited to a single year. The fish are mostly eaten fresh and are delicious, the only draw- back being the innumerable bones ; they lose their fiavor the longer they remain in fresh water. Shad^ Broiled. — Split a well-cleaned shad down the entire back, remove the backbone, and season with 1 tablespoonf ul salt ; brush the fish over with a little melted butter or olive oil, let it stand 30 minutes ; then put the fish on a broiler with the fiesh side down, place over a clear, moderate fire, and broil about 15 minutes ; then turn and broil 5 minutes on the skin side. Dress the shad on a warm dish. Mix 1 tablespoonful butter to a cream, add the juice of Vs lemon, Y^ teaspoonf ul nutmeg, and 1 teaspoonf ul fine-chopped parsley

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