Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one spoonful of browned flour
- one spoonful of thick cream
- a cup of water to keep it from burning
Directions
Clean, wash and wipe your shad, which should be a large one. Make a stuffing of bread crumbs steeped in sweet milk, butter, pepper, salt and sweet herbs, moistened with a beaten &gg. Stuff the shad and sew it up ; lay it in the baking pan, with a cup of water to keep it from burning, and bake an hour, or more if necessary, basting with butter and water until it is tender and well browned. Take it up and put into a hot dish and cover, while you boil up the gravy in a large spoon- ful of catsup, one spoonful of browned flour, which has been wet with cold water, and one spoonful of thick cream ; garnish with sliced lemon and 'water-cresses. The gravy may be poured over the fish or served in a sauce-boat ; take out the thread before serving.