pescatariangluten-freenut-freeegg-freesoy-free
Broiled Shad
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Watercresses, lemon slices, or cucumbers are usual garnishes.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 121. The excerpt below is the record exactly as published.
BROILED SHAD. Clean and wash the shad, split it down the back, and take out the backbone ; lay the fish between the bars of a but- tered wire gridiron, and put the inside over a hot fire ; have ready a cup containing two tablespoonfuls of butter melted and seasoned with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.