Broiled Shad

Ingredients

• Any medium-sized fish
• a tablespoonful of butter
• a saltspoonful of salt
• quarter of a saltspoonful of pepper
• a tablespoonful of parsley
• a teaspoonful of lemon juice

Method

1. 1

   Scale and wash the fish in cold water, split it down the back, remove the backbone and entrails.

2. 2

   Lay the fish on a buttered double wire gridiron and expose the inside to the fire until brown.

3. 3

   Brown the skin, then lay in a hot platter, spread with butter, season with salt and pepper, and serve hot.

4. 4

   Dress with a mixture of parsley, butter, lemon juice, salt, and pepper.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 12. The excerpt below is the record exactly as published.

BKOILED SHAD. Any medium-sized fish may be broiled this way: After the shad has been scaled and washed in cold water, split it down the back; remove the back-bone and entrails and lay the fish between the bars of a double wire gridiron which has been well buttered; expose the inside to the fire until it is brown and then brown 22 FISH:. the skin; when the fish is brown on both sides lay in a hot plat- ter without breaking it; spread over it a tablespooiiful of butter; season it with a saltspoonful of salt and quarter of a saltspoonful of pepper, and serve it hot. Chop a tablespoonful of parsley; mix it with a tablespoonful of butter, a teaspoonful of lemon' juic

Cook this with the app: pantry check, scaling, and the assistant.