Shad Roe on Toast

Ingredients

• 1 pint boiling water
• the juice of ½ lemon
• 1 teaspoonful salt
• 2 sprigs of parsley
• 1 tablespoonful fine-chopped larding pork
• 1 tablespoonful butter
• 1 teaspoonful cornstarch
• 1 teaspoonful beef extract
• 4 small slices of bread

Method

1. 1

   In a saucepan with boiling water, add lemon juice, salt, and parsley; lay in the roe and let it stand for 8 minutes.

2. 2

   Fry larding pork, add butter, then the roe, cooking for 5 minutes on each side.

3. 3

   Lift out the roe, add cornstarch to the gravy, stir, and add boiling water to make a creamy sauce.

4. 4

   Toast bread, butter one side, arrange on a warm dish, cut roe into pieces, lay on toast, pour gravy over, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 131. The excerpt below is the record exactly as published.

1 tablespoonful butter to a cream, add the juice of Vs lemon, Y^ teaspoonf ul nutmeg, and 1 teaspoonf ul fine-chopped parsley ; spread this over the fish ; garnish with parsley and 1 lemon out lengthwise into 6 pieces. Shad^ Fried. — Bemove head and tail of a well-cleaned shad, cut it into 6 pieces ; season with 1 tablespoonful salt, distribute the salt evenly over the fish on both sides, let it stand Y^ hour ; then roll each piece in fiour. Cut Ys pound of larding pork into very small SHAD. 197 pieces, place it in a large frying pan oyer the fire, and fry light brown ; then pour half of the pork into a small saucepan, lay as many of the fish pieces in the pan as will conveniently go in, and fry over a moderate fire light brown on both sides, adding gradually some of the remaining pork. When all the pieces are fried, arrange ihem on a warm dish, and serre with butter and baked potatoes. In place of pork, lard or drippings may be taken. Shad tried ik PAllemande. — Split a well-cleaned roe shad down the back, remove the roe and backbone, cut off the head and tail, and divide the fish into 6 pieces ; season with 1 tablespoonf ul salt, sprinkle over 2 tablespoonf uls lemon juice. Lay the pieces in a deep dish with 1 large onion cut into slices, 2 sprigs of thyme, 2 bay leaves, 12 whole peppers, cover and let stand 30 minutes ; then take the fish out, wipe dry, and dust the pieces over lightly with flour ; beat 2 eggs in a soupplate tUl light, take each piece on a fork, dip first into the beaten egg, then roll in grated bread crumbs ; pat each piece with a knife on both sides to make them nice and smooth ; place a large frying pan over the fire with 1 tablespoonf ul lard, 1 tablespoonf ul butter ; when hot, put in as many of the fish pieces as will conveniently go in, and fry light brown first on one side and then on the other. Serve with sauce Tartare & Tallemande. Shad Roe. — Place the roe in a saucepan, cover with cold water; add 1 teaspoonful salt, 1 tablespoonful vinegar, 1 small onion cut into slices, 3 whole peppers, and 1 sprig of parsley tied together with Vs ^y 1^) 1 clove, and a small sprig of thyme« Set the saucepan over the fire ; as soon as it comes to a boil, draw the saucepan to side of stove, let it simmer (not boil) Ij minutes ; then remove the roe, dip it in beaten egg and bread crumbs. Melt 1 tablespoonful butter in a small frying pan, put in the roe, cover and cook 5 min- utes on each side ; dress on a warm dish, and spread over 1 ounce maftre d'hdtel butter. Shad Boe ik la Jardiniere. — Prepare the roe as in foregoing recipe; cut 8 or 4 small young carrots into slices, lay over one 198 SEA FOOD, Etc. another, and cnt them into fine strips like straws (there should be Vt cupful) ; place them in a saucepan, cover with 7^ pi^t boiling water, add 1 teaspoonful sugar, and boil 10 minutes ; then add % pint young green peas, cook until done. Mix Vs tablespoonful but- ter with 74 tablespoonful cornstarch ; add it to the peas with y4 teaspoonful salt, stir and cook 2 minutes ; remove from fire, add Ys tablespoonful fine-chopped parsley. Arrange the roe on a warm dish, pour the peas and carrots over. Have 1 pint small Ger- man potatoes peeled and boiled in salted water, then drained, returned to the saucepan with 7, tablespoonful butter, and cooked a few minutes. Lay them in a circle around the dish, sprinkle a little fine-chopped parsley over, and serve. Shad Boe^ Broiled. — Season the roe with 1 even teaspoonful salt, pour over a little melted butter, let it lay 15 minutes, then pat it on a fine wire broiler and broil over clear fire, 8 minutes on each side (care must be taken not to have the fire too hot). When done, dress the roes on a warm dish, spread 1 tablespoonful maftre d'hdtel butter over, and garnish with potatoes prepared as follows : Peel 3 large potatoes, cut each one lengthwise into 6 pieces, and fry them light brown in boiling fat. Shad Boe on Toast. — Place a saucepan with 1 pint boiling water over the fire, add the juice of 7s lemon, 1 teaspoonful salt, and 2 sprigs of parsley ; lay in the roe, draw the saucepan to side of stove, let it stand 8 minutes, then remove. Place a small sauce- pan with 7» tablespoonful fine-chopped larding pork over the fire, and fry for a few minutes ; add 7s tablespoonful butter, put in the roe, cook 5 minutes on each bide ; then lift out the roe, add 1 tea- spoonful cornstarch to the gravy, stir 2 minutes ; add sufficient boiling water to make a creamy sauce, next 7^ teaspoonf al beef ex- tract, cook a few minutes, then strain and finish with a small piece of butter. Toast 4 small slices of bread, butter on one side ; ar- range on a warm dish ; cut the roe into 4 pieces, lay 1 piece on each slice of toast, pour over the gravy and serve. SHAD. 199 Shad^ Baked. — Have a large fresh shad prepared for baking, season with 1 heaping tablespoonf ul salt and the juice of 1 lemon, let it lay 30 minutes ; then put 4 thin slices of larding pork in a baking pan, the fish on top, pour 2 ounces of melted butter over, and lay three thin slices of pork on top the fish. Place the pan in a medium-hot oven and bake till done — about 40 minutes. When done, remove it carefully to a warm dish, garnish with parsley and 1 lemon cut lengthwise into 6 pieces; serve with melted butter, mustard, or egg sauce. Shad^ Baked^ with Filling. — Soak 2 slices of bread in cold water 10 minutes, inclose in a towel, and press out all the water. Place a saucepan with 1 tablespoonf ul butter over the fire, add 2 tablespoonf uls fine-chopped onion, a little bruised garlic the size of a pea, cook and stir 5 minutes; add Y, cupful fine-chopped mush- rooms and the bread, continue stirring until the bread has formed into a smooth paste, then remove from fire. When cold mix it with Ys pound fine-chopped halibut, season with 1 teaspoonful salt^ Ya teaspoonful pepper, and 1 egg ; mix all well together. Split a well-cleaned shad down the back, remove the roe and backbone, wash and wipe the fish dry, rubbing in and outside with 1 heaping tablespoonful salt, then sprinkle over the outside and inside the juice of 1 lemon

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