Baked Shad
A historical recipe from The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856).
A historical recipe
The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856). Project Gutenberg eBook #45572.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 20.
- Open your shad by cutting it down the back, wash it well and wipe it dry, score it and season it with cayenne pepper and salt;
- put it in a pan with two ounces of butter cut in small pieces, put a few pieces of butter in the bottom of the pan and the remainder on the shad, add two table spoonsful of water.
- Place it in a very moderate oven and let it stand three or four hours.
Plating
Cookware for this recipe
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Chef's knife