Shad, Baked
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Wash, clean, scale, and dry the shad.
Stuff and bake
Prepare the veal forcemeat as directed and stuff it inside the fish, then sew up the opening.
Place the fish in a baking dish, lay the bacon slices on top, and bake gently at 350°F (175°C) for 45 minutes to 1 hour.
Serve
Serve with a suitable fish sauce or beef gravy.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Shad
- Forms the main body of the dish, with its flesh cooking through in the oven.
- Bacon
- Lies over the fish, adding fat that bastes the flesh and gives savoury flavour as it cooks.
- Veal forcemeat
- Stuffed inside the fish, adding moisture and richness to the lean flesh as it cooks.
The step that matters
Bake gently. Shad is a bony, delicate fish. Gentle heat cooks the flesh evenly and keeps it moist, while high heat can dry it out before the centre sets.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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