Boiled Shad a la Bregitta
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 86. The excerpt below is the record exactly as published.
very nice fresh shad; scale and wash well; cut in large pieces, one piece for each person; put it in a pan of cold water with some salt, whole black peppers, and bay leaves; simmer for about fifteen minutes, slowly. When ready to serve, take the fish up carefully; arrange on a platter; sprinkle with chopped parsley; garnish around with lemon (placed on slices of tomato)
Cook this with the app: pantry check, scaling, and the assistant.