Boiled Shad (Salt)
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. (Salt.)
In those States where shad are plenty they are salted and used freely, as are salt mackerel elsewhere. They form a delightful breakfast-dish, and are welcome on the supper-table on winter nights.
Soak the fish six or seven hours in warm water, changing it several times; wipe off all the salt and immerse in ice-cold water. When it has lain in this an hour, put into a fish-kettle with enough fresh water to cover it, and boil from fifteen to twenty minutes, in proportion to the size. Serve in a hot dish, with a large lump of butter spread over the fish.
Boiled Shad. (Salt.)
In those States where shad are plenty they are salted and used freely, as are salt mackerel elsewhere. They form a delightful breakfast-dish, and are welcome on the supper-table on winter nights.
Soak the fish six or seven hours in warm water, changing it several times; wipe off all the salt and immerse in ice-cold water. When it has lain in this an hour, put into a fish-kettle with enough fresh water to cover it, and boil from fifteen to twenty minutes, in proportion to the size. Serve in a hot dish, with a large lump of butter spread over the fish.
