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Baked Shad

Recipe from an Old Pennsylvania Dutch Cook Book.

Pennsylvania Dutch Cooking from AlansKitchen.comBone the shad by cutting it open along the backbone with a sharp knife.  Remove the large bone with any small ones that are attached to it; it will come away easily.  The small bones will cook away if the fish is baked for 1-1/2 hours (for each pound) at 275 instead of 350 for one hour per pound, as is usually done.  Place the shad on greased broiler rack, sprinkle with salt, pepper, and lemon juice.

Dredge with a little flour. Place some water in the bottom of the broiling pan, put in the rack with the fish, cover, and steam in the oven.  Baste frequently with butter, making small gashes across the fish to hold the butter.  Remove the cover, slide the fish under the broiler for a few minutes, to brown lightly, transfer to heated platter, garnish with parsley and quartered lemons.

Place the shad roe in ice water with a little salt added, for a few minutes.  Boil a little water in a saucepan, let the roe stand in it for a few more minutes, then dredge lightly with flour, place on a greased broiler, dot with butter, slide under the flame, and broil gently for almost 10 minutes.  Turn once and baste.  Serve with the shad.

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