Shad, Stuffed and Baked

Ingredients

• a shad
• two slices of crumb of bread
• a slice of butter
• three or four sage-leaves
• a pint of water
• a heaped teaspoonful of flour
• a tablespoonful of lemon-juice
• mashed potatoes

Method

1. 1

   Wash, empty, and scale the shad, fill with forcemeat, sew up, and dredge with flour.

2. 2

   Lay on a trivet in a dripping-pan, season, and pour a pint of water around it.

3. 3

   Bake in a quick oven, basting frequently.

4. 4

   Mix flour with water and butter, stir until thick, add lemon juice, strain over the fish, and garnish with parsley and lemon.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1759. The excerpt below is the record exactly as published.

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. Lay it upon a trivet in a dripping- pan, seasoning it with pepper and salt; lay little pieces of butter here and there upon it, and pour a pint of water round it to baste it with. Bake in a quick oven, and baste frequently, and if necessary add a Httle more water. Mix a heaped tea-spoonful of flour to a smooth paste with a little water, work into it a slice of fresh butter, and mix with it half a pint of the gravy in the pan. Put it into a saucepan, stir it tiU it thickens, and add a table-spoonful of lemon-juice. Put the fish on a hot dish, strain the sauce over it, garnish with parsley and lemon, and send mashed potatoes

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