Boiled Shad
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
Boiled Shad.
Clean, was, and wipe the fish. A roe shad is best for this purpose. Cleanse the rose thoroughly, and having sprinkled both shad and eggs with salt, wrap in separate cloths and put into the fish kettle, side by side. Cover with salted water, and boil from half an hour to three-quarters, in proportion to the size. Experience is the best rule as to the time. When you have once cooked fish to a turn, note the weight and time, and you will be at no loss thereafter. A good rule is to make a pencilled memorandum in the margin of the receipt-book opposite certain receipts.
Serve the shad upon a hot dish, with a boat of drawn butter mingled with chopped egg and parsley, or egg sauce. Lay the roes about the body of the fish. Garnish with capers and slices of hard-boiled eggs.
Boiled Shad.
Clean, was, and wipe the fish. A roe shad is best for this purpose. Cleanse the rose thoroughly, and having sprinkled both shad and eggs with salt, wrap in separate cloths and put into the fish kettle, side by side. Cover with salted water, and boil from half an hour to three-quarters, in proportion to the size. Experience is the best rule as to the time. When you have once cooked fish to a turn, note the weight and time, and you will be at no loss thereafter. A good rule is to make a pencilled memorandum in the margin of the receipt-book opposite certain receipts.
Serve the shad upon a hot dish, with a boat of drawn butter mingled with chopped egg and parsley, or egg sauce. Lay the roes about the body of the fish. Garnish with capers and slices of hard-boiled eggs.
