Shad Roe

Ingredients

• Fry shad roe in butter
• add XYi cups soup stock
• 1 tablespoon mushroom catsup
• 1 teaspoon walnut catsup
• 1 teaspoon Worcestershire sauce
• Salt to taste
• and paprika to taste
• add 1 tablespoon White wine

Method

1. 1

   Fry roe until golden brown, then add stock and sauces.

2. 2

   Serve with a splash of white wine.

Nutrition per serving

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 15. The excerpt below is the record exactly as published.

Salt to taste. Mrs. R. R. Hoge, Baked Shad. Put a cup of stale bread crumbs through a sieve. Lay a bed of the crumbs on the bottom of a pan and on this place the shad, which has been carefully cleaned and boned. Sprinkle the inside of the fish with salt and white pepper. Grate over the fish some Swiss cheese — perhaps 2 tablespoons — dot with bits of butter and spoonful of very sour cream, using 1 cup. Salt and pepper. Bake 20 minutes in good hot oven and add Yi cup of sour cream. Heat again, sprinkle with capers and serve. This fish is best cooked on a platter on which it may also be served. Mrs, Richard Koehler, Broiled Shad a TAbbe. Prepare one large shad for boiling by rashing and boning. Make small incisions on both sides of the fish and marinate it for 1 hour in olive oil and lemon juice with salt and pepper, turning it occasionally. Drain, sprinkle with bread crumbs and boil slowly j/2 hour. Cut 2 roe into 8 pieces. Roll the 8 pieces of roe and 8 large oysters in egg and bread crumbs and fry brown in deep fat. Serve the shad surrounded by roe and oysters with herb sauce. 44 PORTLAND WOMAN'S EXCHANGE COOK BOOK Herb Sauce. Put in a saucepan 2 chopped shallots with a little butter, salt, white pepper, nutmeg and a glass of white wine. Cook until reduced one-half. Add |/^ pint velouti sauce and boil a minute. Stir in 3 egg yolks and an equal bulk of water and stir. Do not boil. Add carefully 4 ounces of butter, stirring all the while. Season with chopped parsley and lemon juice. Mrs. SeHy^ Baked ShSrd. Butter a large, flat, earthenware dish ; lay shad, split open, upon it, and cover with a forcemeat made of the roe as fol- lows: Drop the roe into boiling salted water and boil hard for 20 minutes; plunge into cold water, drain, and remove the skin. Mix with 1 cup bread crumbs, 1 cup melted butter, 1 teaspoon lemon juice, 1 teaspoon minced parsley,' 1 teaspoon anchovy paste, a little thyme and bayleaf minced and 6 mush- rooms chopped, salt and paprika. Sew the flsh up and bake for 1 hour, basting in the Yi pint of white stock seasoned with lemon juice, sherry, onion and carrot. Mrs. A. E. Rockey. Shad Boe. Fry shad roe in butter. When golden brown add XYi cups soup stock, 1 tablespoon mushroom catsup, 1 teaspoon walnut catsup, 1 teaspoon Worcestershire sauce. Salt and paprika to taste. Just before serving add 1 tablespoon White wine

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