{"id":4961,"slug":"roast-shad-and-roe-a-l-americaine-2","title":"Roast shad and roe, à l'Américaine","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a fresh shad with the roe inside","four ounces of butter","one chopped onion","a carrot cut in very small dices","a spoonful of chopped parsley","a bay leaf","a clove","a garlic clove","salt and pepper","a few bits of butter","one-half glass of white wine","one-half glass of water","a spoonful of Worcestershire sauce","the juice of a lemon or two"],"ingredients_norm":["fresh shad with the roe inside","butter","onion","carrot cut in very small dice","parsley","bay leaf","clove","garlic clove","salt and pepper","few bits of butter","white wine","water","worcestershire sauce","juice of lemon or"],"steps":["Secure from the fish dealer a fresh shad with the roe inside, and without the belly cut open.","In a roasting pan put four ounces of butter, one chopped onion, a carrot cut in very small dices, a spoonful of chopped parsley, and a bay leaf, clove, and a garlic clove, all chopped fine.","Place the fish on top, season well with salt and pepper, put a few bits of butter on top of the fish, and place in the oven.","Baste continually, and if the pan becomes too dry, add one-half glass of white wine, baste, and then add one-half glass of water.","Bake for about an hour in a moderate oven.","When done place on a platter and pour the sauce in the pan over the fish.","A spoonful of Worcestershire sauce, and the juice of a lemon or two, may be added to the sauce if desired."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w45:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a485b88b7ef6c7f8ee70ab7b854e5ed5d9b9ba1f8bc2c2464e16b952b22fe14f","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/roast-shad-and-roe-a-l-americaine-2"}