Fry in oil, just enough to cook them, then pack
in tin cans or boxes, or glass cans, putting them in as closely as pos-
sible. Cover with oil, and, if in boxes, solder the tops on ; if bottles,
screw the covers on tight. Put cans in a kettle of cold water, and
' bring to a boil as quickly as possible. Let boil about an hour and
a quarter, then punch a small hole in tin cans to let out the gas, and
seal again immediately. If in glass, unscrew the top and screw it
on again as soon as possible. Let stand awhile before using. A
favorite Parisian dish is made of sardines carefully skinned and
boned, laid on slices of buttered toast, and then put into the oven,
with buttered p«iper over them, to get hot. Before serving, lemon
juice is sprinkled over»
BaJced Shad, — Open and clean fish, cut off head (or not as pre-
ferred), cut out backbone, from the head to within two inches of the
254 nsH.
tail, and fill with the following mixture : Soak stale bread in water,
BQueeze dry ; cut a large onion in pieces, fry in butter, chop fine,
add bread, two ounces of butter, salt, pepper, and a little finely
chopped onion, parsley or sage ; heat thoroughly, and when taken
from the fire, add two yolks of eggs well-beaten ; stuff, and, when
full, sew or wind the fish several times with tape, place in baking-
pan and cover the bottom of pan with water, adding a little butter,
and baste often. When done serve with the following sauce : Re-
duce the yolks of two hard-boiled eggs to a smooth paste, add two
table-spoons olive oil, half teaspoon mustard, and pepper and
vinegar to taste. Planked Shad✪ Baked Shad is very delicious. Take a heavy
oak plank 18x24 inches in size, and about an inch thick. The shad
must be a perfectly fresh, solid and firm roe shad ; wash, wipe, salt
on both siaes and lay on board, skin side down j put the roes in
their places, and bake from thirty to forty minutes. If it does not
brown easily, rub butter over when partly done. The smoking of
the wood in the oven adds to the flavor.
Baked Sheeps-Jiead, — When ready for cooking, salt and pepper
well, gash the sides in three or four places, mince four onions fine,
add one pint bread-crumbs, a little finely minced fat meat, yolks oi
two eggs ; blend all together ; season with a little cayenne pepper,
salt and thyme ; with this stuff the fish and fill gashes on the out-
side ; sprinkle over with flour and black pepper ; bake slowly in a
large pan with one quart hot water✪ Baked Sheeps-Head two hours. Serve with any
sauce preferred. Sardine Sauce is a capital fish sauce. For this
bone half a dozen large sardines, make an ordinary sauce of butter
and gravy, and in this boil the bones, together with a minced shalot,
lemon peel, a bay leaf, and some pepner, and either nutmeg or
mace. Boil fifteen minutes, or until all the several flavors have been
obtained ; then strain the sauce and add to it the sardines, chopped
small.
Page 213 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fry in oil, just enough to cook them, then pack in tin cans or boxes, or glass cans, putting them in as closely as possible. Cover with oil, and, if in boxes, solder the tops on ; if bottles, screw the covers on tight. Put cans in a kettle of cold water, and ' bring to a boil as quickly as possible. Let boil about an hour and a quarter, then punch a small hole in tin cans to let out the gas, and seal again immediately. If in glass, unscrew the top and screw it on again as soon as possible. Let stand awhile before using. A favorite Parisian dish is made of sardines carefully skinned and boned, laid on slices of buttered toast, and then put into the oven, with buttered paper over them, to get hot. Before serving, lemon juice is sprinkled over.
BaJced Shad, — Open and clean fish, cut off head (or not as preferred), cut out backbone, from the head to within two inches of the
254 FISH.
tail, and fill with the following mixture : Soak stale bread in water, BQueeze dry ; cut a large onion in pieces, fry in butter, chop fine, add bread, two ounces of butter, salt, pepper, and a little finely chopped onion, parsley or sage ; heat thoroughly, and when taken from the fire, add two yolks of eggs well-beaten ; stuff, and, when full, sew or wind the fish several times with tape, place in bakingpan and cover the bottom of pan with water, adding a little butter, and baste often. When done serve with the following sauce : Reduce the yolks of two hard-boiled eggs to a smooth paste, add two table-spoons olive oil, half teaspoon mustard, and pepper and vinegar to taste. Planked Shad is very delicious. Take a heavy oak plank 18x24 inches in size, and about an inch thick. The shad must be a perfectly fresh, solid and firm roe shad ; wash, wipe, salt on both sides and lay on board, skin side down j put the roes in their places, and bake from thirty to forty minutes. If it does not brown easily, rub butter over when partly done. The smoking of the wood in the oven adds to the flavor.
Baked Sheep's-Head, — When ready for cooking, salt and pepper well, gash the sides in three or four places, mince four onions fine, add one pint bread-crumbs, a little finely minced fat meat, yolks of two eggs ; blend all together ; season with a little cayenne pepper, salt and thyme ; with this stuff the fish and fill gashes on the outside ; sprinkle over with flour and black pepper ; bake slowly in a large pan with one quart hot water two hours. Serve with any sauce preferred. Sardine Sauce is a capital fish sauce. For this bone half a dozen large sardines, make an ordinary sauce of butter and gravy, and in this boil the bones, together with a minced shalot, lemon peel, a bay leaf, and some pepner, and either nutmeg or mace. Boil fifteen minutes, or until all the several flavors have been obtained ; then strain the sauce and add to it the sardines, chopped small.
Records on this page
Baked ShadPlanked ShadBaked Sheeps-Head