Stuffed Baked Shad
From The Chicago Record cook book (1896).
A historical recipe
The Chicago Record cook book, by Chesbrough, Mary Mott, [from old catalog] ed (1896).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
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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- After fish is thoroughly cleaned, stuff with the following: Two cups of breadcrumbs, one onion, chopped fine, butter size of egg, half-teaspoonful pepper and one teaspoonful of salt, half-cupful of tomatoes, if you have any, or may be omitted.
- Sew up fish;
- sprinkle with butter, pepper and salt;
- dredge with flour, and bake one hour, basting often, and serving with parsley or egg sauce.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Pastry brush