Wrap in a large sheet of buttered paper, fastening
it securely, and bake in a moderate oven. Remove the paper carefully
and serve with any preferred sauce.
BAKED SHAD--VI
Leave the head on. Make a stuffing of bread-crumbs, cold ham or
bacon minced fine, sweet marjoram, pepper, salt, mace or ground
cloves and a raw egg, or two if necessary, to bind. Put the fish
[Page 328]
into a deep buttered baking-pan fastening its tail in its mouth;
put into the pan enough water to cover, add half a cupful of Port
or Claret, and a tablespoonful of butter rolled in flour. Baste
frequently with the gravy and bake until done. Pour the gravy over
and serve.
BAKED SHAD--VII
Prepare a stuffing of two cupfuls of bread-crumbs, the beaten yolk
of an egg, a tablespoonful of powdered sweet herbs, a tablespoonful
of chopped onion, a teaspoonful of lemon-juice and salt, pepper,
Worcestershire and powdered cloves to season. Stuff and sew up a
prepared shad, lay on a buttered baking-pan, cover with slices
of salt pork, dredge with flour, season with salt and pepper and
bake, basting with hot water and melted butter as required. Serve
with Hollandaise Sauce.
BAKED SHAD--VIII
Clean a shad and stuff with seasoned crumbs mixed with beaten eggs.
Pages:
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252