Shad Stew

Ingredients

• One-fourth pound bacon
• Salt to suit taste
• Pepper to suit taste
• One can of tomatoes
• Shad should be sliced in medium pieces
• thinly sliced onions
• Irish potatoes
• Break one dozen eggs

Method

1. 1

   Slice bacon and cook until browned.

2. 2

   Remove from fire, add water to cool.

3. 3

   Layer shad, onions, and potatoes in the vessel, seasoning with salt and pepper.

4. 4

   Add water between layers.

5. 5

   Bring to boil slowly and cook for thirty minutes.

6. 6

   Add eggs and serve.

7. 7

   Optionally, add tomatoes for flavor.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 5. The excerpt below is the record exactly as published.

Shad Stew One-fourth pound bacon. Slice bacon and put in vessel for cooking. Cook till bacon is browned to a crisp, taking care not to scorch. Remove vessel from fire. Add water to cool. Shad should be sliced in medium pieces and placed in vessel in layers, with thinly sliced onions and Irish potatoes. Salt and pepper to suit taste. Between each layer put water enough to keep from scorching. Place upon fire, bring to boil slowly, and con- tinue till fish is cooked, which should be thirty minutes. Break one dozen eggs in vessel with stew, and when cooked, stew 1s ready to serve. One can of tomatoes

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