Broiled Shad
From The art of cooking, 1880
Garnish with lemon and parsley.
Presented as published in 1880. 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 art of cooking (1880) by Matilda Lees Dods, page 14. The excerpt below is the record exactly as published.
Broiled Shad. — Prepare: one shad, two ounces butter, one-half teaspoonf ul of pepper, one-half teaspoon- ful of salt
Cook this with the app: pantry check, scaling, and the assistant.