Mrs. Gettier’s Maryland Planked Shad With Creamed Roe
The Baltimore Sun 1911 Recipe Contest Fish Recipes

Mrs. Gettier’s Maryland Planked Shad With Creamed Roe

In 1911, The Baltimore Sun ran a recipe contest from January through June.  This is the recipe submitted by Mrs. M. Lou Gettier of 653 West Lafayette Avenue that won the first prize.  The recipe is for Maryland Planked Shad With Creamed Roe.  I will confess, I’m not much of a fish person and had to look up what the roe is.  The roe is the fish eggs.  The recipe is as follows.

Remove roe from shad and parboil 20 minutes in boiling water (salted) with one tablespoonful of vinegar or lemon juice.  Take off the outside membrane and mash the roe.  Cook a level tablespoonful of shallot, chopped fine, in three level tablespoonfuls of butter 5 minutes; add roe, sprinkle with one and one-half tablespoonful of flower and stir in gradually one-third of a cup of milk.  Cook slowly 10 minutes, adding yolks of two eggs, salt, pepper and lemon juice to taste.

Lay shad on well-seasoned piece of oak plank, season with salt and pepper, brush over with melted butter and cook 25 minutes in hot oven.  Take fish from oven, spread with creamed roe, sprinkle with bread crumbs and set in oven to brown crumbs.

Maryland Planked Shad With Creamed Roe
The Baltimore Sun 1911 Recipe Contest Fish Winner

Maryland Planked Shad With Creamed Roe - 1911 Prize Winner

Course Main Dish
Cook Time 40 minutes
Total Time 40 minutes
Servings 1 person

Ingredients

  • 1 ea shad
  • 1 tbsp vinegar or lemon juice
  • 1 tbsp shallots chopped fine
  • 4 tbsp butter
  • 1 1/2 tbsp Flour
  • 1/3 cup milk
  • 2 ea egg yolks

Instructions

  1. Remove roe from shad and parboil 20 minutes in boiling water (salted) with one tablespoonful of vinegar or lemon juice.  Take off the outside membrane and mash the roe.
  2. Cook a level tablespoonful of shallot, chopped fine, in three level tablespoonfuls of butter 5 minutes; add roe, sprinkle with one and one-half tablespoonful of flower and stir in gradually one-third of a cup of milk.  Cook slowly 10 minutes, adding yolks of two eggs, salt, pepper and lemon juice to taste.
  3. Lay shad on well-seasoned piece of oak plank, season with salt and pepper, brush over with melted butter and cook 25 minutes in hot oven.  Take fish from oven, spread with creamed roe, sprinkle with bread crumbs and set in oven to brown crumbs.

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