Jewish Stewed Shad
- 1 shad
- salt, pepper
- 1 sliced onion
- 1 bay-leaf
- a few cloves
- 2 sprigs of parsley
- 1/2 cup of vinegar
- 1/2 cup of raisins
- 1 tablespoonful of butter
- 1/2 cup of pounded almonds
- 1 glass of wine
- 1 tablespoonful of brown sugar
- pinch of cinnamon
Clean and cut a shad into large slices.
Sprinkle with salt, pepper and ginger.
Put on to boil with onion, bay-leaf, a few cloves, parsley and vinegar.
When done, remove the fish to a platter.
Add raisins, butter, pounded almonds, wine, brown sugar and cinnamon.
Let boil until done and pour over the fish.
Garnish with sliced lemon and sprigs of parsley and serve cold.
365 Foreign Dishes (1908).
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