Shad, with Sorrel

Ingredients

• a small, fine shad
• one tablespoonful of oil
• half a sliced lemon
• a quarter of a bunch of parsley-roots
• half a sliced onion
• two handfuls of picked and washed sorrel
• a good pinch of salt
• half a pinch of pepper
• one tablespoonful of white roux

Method

1. 1

   Steep shad in marinade of oil, lemon, parsley-roots, and onion.

2. 2

   Place in a buttered stewpan with white wine, mushroom liquor, and sorrel.

3. 3

   Cook on slow fire for at least two hours.

4. 4

   Arrange shad on a dish, thicken juice with roux, and pour sauce over fish.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 138. The excerpt below is the record exactly as published.

one tablespoonful of oil. Leave it for a few moments, then broil it on a slow fire in a double broiler for about fifteen minutes on the flesh side, and for one minute on the skin side, leaving the roe in the inside. Put it on a hot dish, spread a gill of good maitre d'hotel sauce (No. 177) over, and serve with six slices of lemon. 327. Shad, with Sorrel. — Select a small, fine shad, pare and scale it, then let it steep as long as possible inamarinade composed of one tablespoon- ful of oil, half a sliced lemon, a quarter of a bunch of parsley-roots, and half a sliced onion. When ready, place it in a buttered stewpan, with half a glassful of white wine, three tablespoonfuls of mushroom liquor, also a good bouquet (No. 254). Take two handfuls of picked and washed sorrel, mince it very fine, then put it in the stewpan with the fish, adding a good pinch of salt and half a pinch of pepper ; cover it, and let it cook as long as possible on a slow fire — at least two hours; then arrange the shad on a dish. Add one tablespoonful of white roux

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