To Bake a Shad
From Virginia Cookery-book, 1884
Serves 6
No gravy is needed unless requested.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 33. The excerpt below is the record exactly as published.
To Bakb a Shad. Choose the very finest for this purpose, and, besides the usual cleaning, remove the backbone, if the fish be male, and roe, if it be female ; in the cavities thus formed insert a rich stuffing of bread-crumbs, seasoned exactly as if you were preparing to roast poultry. As at the season for shad eggs are also plentiful, it will improve this stuffing to add to it one or two raw eggs beaten light, and in- corporated with the other things. When the fish is well stuffed cover it all over on top with grated bread-crumbs, glazed with some of the egg kept out on purpose ; place 63 VIRGINIA COOKERT'BOOK. it at fall length in a baking -pan containing about a pint of water
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Cook this with the app: pantry check, scaling, and the assistant.