Broiled Fresh Shad
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
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 Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). 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.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Having split the shad in half, cover it all over with a seasoning of oil, pepper, salt, chopped onions, parsley, and laurel-leaf.
- Let it lie an hour or two in the seasoning.
- Then broil it, covered with the seasoning, and adding a piece of butter.
- Or you may cook the shad whole.
- Make a stuffing of the above ingredients, with the addition of some grated bread;
- put the stuffing into the shad, and bake it, first pouring over it a glass of white wine.
- Any large fresh fish may be baked in the same manner.