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Baked Shad

A historical recipe from How to Cook Fish, by Myrtle Reed.

A historical recipe

How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From How to Cook Fish, by Myrtle Reed. Digitised by Project Gutenberg, eBook #18542 (https://www.gutenberg.org/ebooks/18542). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 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.
  2. Add water or stock, if necessary, to keep from burning.
  3. Cover with buttered paper and bake for half an hour.
  4. Prepare a cupful of Allemande Sauce and add to it the liquid drained from the fish and a little chopped cooked spinach.
  5. Strain over the fish and serve.