Cover a buttered baking-dish with sliced raw potatoes, lay the
shad upon it, add enough stock or water to keep from burning and
bake. Serve with any preferred sauce.
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BAKED SHAD--IX
Stuff the fish with cracker crumbs, mixed with minced parsley,
capers, and lemon-juice, seasoning with salt and pepper, and adding
enough melted butter to make a smooth paste. Put the fish in a
buttered baking-pan, rub with butter, dredge with flour, and add
enough boiling water to keep from burning. Baste every ten minutes
with the gravy in the pan and melted butter, dredging lightly after
each basting with seasoned flour. Serve with Brown Sauce.
BAKED SHAD--X
Trim and clean a small shad, put it into a buttered baking-dish,
seasoning with salt, pepper, minced onion and half a cupful of
white wine. Add water or stock, if necessary, to keep from burning.
Cover with buttered paper and bake for half an hour. Prepare a
cupful of Allemande Sauce and add to it the liquid drained from
the fish and a little chopped cooked spinach. Strain over the fish
and serve.
SHAD BAKED IN MILK
Clean a large roe shad, saving the roe and removing the back-bone.
Soak stale bread in cold water and squeeze dry. Chop a large onion
[Page 330]
fine and fry in butter.
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