Shad, Fried

Ingredients

• the fish
• flour
• boiling hot fat
• a soft cloth

Method

1. 1

   Scale the fish, lift the flesh from the bones, and divide it into pieces.

2. 2

   Wash and wipe them dry with a soft cloth, dip each in flour, and fry in boiling hot fat until done.

3. 3

   Drain and serve on a hot dish, garnished with roe.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1758. The excerpt below is the record exactly as published.

Shad, Fried.— Scale the fish, lift the flesh from the bones, and divide it into pieces con- venient for serving. Preserve the roe to fry with it. Wash the pieces, wipe them dry with a soft cloth, and dip each one separately in tlour. Put them into boiling hot fat, and fry them gently until done enough. Drain them, and serve them upon a hot dish. Fry the roe, and garnish the fish with it. Serve with caper or maitre d'hotel sauce. Time to fry, ten minutes or more, according to thickness. Shad, Planked, American.— Scale and empty the fish, cut ofl: the head, and split it open from head to tail. Spread it on a board, and fasten it down with pegs or skewers to keep it in position. Put it before a clear fire, and rest the lower end of the plank in a tub containing salt and water. Toast the fish, and keep basting it well with the liquor ; when it is almost cooked baste it with butter. Serve on a hot dish, garnish with pickled walnuts, and send melted butter flavoured with walnut ketchup to table in a tureen. Shad, Potted. — Clean the shad, take off the head, tail, and fins, and cut it in pieces to suit the jar in which it is to be potted. Pound, first separately and afterwards together, two blades of mace, two tea-spoonfuls of allspice, and a tea-spoonful of cloves. Sprinkle a Uttle pepper, salt, and cayenne over the pieces of fish, pack them in layers in a jar, and dredge a Httle of the seasoning over each layer. When the jar is full cover the whole with vinegar, put the lid on the jar, or if it is necessary to tie a covering of paper or cloth over it, lay a piece of dough upon this to prevent the steam escaping. Put the jar in a moderate oven, and bake until done enough. Keep the potted fish covered with the liquor till wanted. It will make a good breakfast relish. Herrings may be potted in the same way. Time to bake, about three hours. Shad, Stuffed and Baked. — Wash, empty, and scale a shad, and till the inside with veal or oyster forcemeat, or with a force- meat prepared as foUows : — Moisten two slices of crumb of bread with hot water, press the water from it, and beat it up with a slice of butter, three or four sage-leaves chopped small, fgid a little pepper and salt. Sew up the body of the fish with soft cotton, and dredge it well with flour

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