Broiled Shad a TAbbe
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 15. The excerpt below is the record exactly as published.
Broiled Shad a TAbbe. Prepare one large shad for boiling by rashing and boning. Make small incisions on both sides of the fish and marinate it for 1 hour in olive oil and lemon juice with salt and pepper, turning it occasionally. Drain, sprinkle with bread crumbs and boil slowly j/2 hour. Cut 2 roe into 8 pieces. Roll the 8 pieces of roe and 8 large oysters
Cook this with the app: pantry check, scaling, and the assistant.