Baked Shad With Roe Stuffing Recipe
Ingredients
| 1 large roe shad | ||
| Onions | 1/2 Cup (16 tbs), chopped | |
| Butter | 1/2 Cup (16 tbs) | |
| Eggs | 3 | |
| Bread crumbs | 1 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Vinegar | 2 Tablespoon | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Worcestershire sauce | 2 Tablespoon | |
| Salt, pepper | ||
Directions
Boil roe in 2 cups water to which 2 tablespoons vinegar have been added.
Remove skin and mash roe.
Cook the onion and butter slowly, and add to the roe; add beaten eggs and bread crumbs.
Salt and pepper to taste.
Put the stuffing into the shad and truss.
Bake thirty or forty minutes in 2 cups of water to which has been added the lemon juice and Worcestershire sauce.
Baste.
Remove skin and mash roe.
Cook the onion and butter slowly, and add to the roe; add beaten eggs and bread crumbs.
Salt and pepper to taste.
Put the stuffing into the shad and truss.
Bake thirty or forty minutes in 2 cups of water to which has been added the lemon juice and Worcestershire sauce.
Baste.
Chef
