Baked Shad
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.
Ingredients
Method
Clean, wipe, and dry the shad.
Melt Crisco, add breadcrumbs, chopped mushrooms, parsley, chives, well-beaten egg, salt, and pepper to make a forcemeat.
Stuff the fish with the forcemeat, lay it in a greased pan, top with thin strips of salt pork, and bake in a hot oven (400 degrees Fahrenheit) for 40 minutes.
Transfer the fish to a hot platter.
Pour cream into the baking pan, add cornstarch, and stir till boiling to make a sauce; serve with the fish.
Original recipe, verbatim
Baked Shad
1 shad weighing 4 lbs. 1 cupful breadcrumbs
}4 lb. mushrooms 1 egg
}4 cupful Crisco Salt and white pepper
2 tablespoonfuls chopped Salt pork
parsley 1 cupful cream
2 tablespoonfuls chopped chives 1 teaspoonful cornstarch
Clean, wipe and dry the shad. Melt Crisco, add breadcrumbs,
chopped mushrooms, parsley, chives, egg well beaten, salt and pepper.
Stuff fish with this forcemeat, then lay it in a greased pan, put thin strips
of salt pork over it and bake in hot oven for forty minutes. Lay the fish
on a hot platter. Pour cream into baking pan, add cornstarch and stir
till boiling. Serve with the fish.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.