Broiled Shad with Sauce Piquante

Ingredients

• three tablespoonfuls of butter
• two teaspoonfuls of lemon juice
• two teaspoonfuls of finely minced parsley

Method

1. 1

   Split the fish down the back, wash, and dry.

2. 2

   Lay it on a greased gridiron and broil over clear coals, turning often.

3. 3

   Cook for about twenty minutes.

4. 4

   Remove, butter, and season with salt and pepper.

5. 5

   Serve with a sauce made by whipping butter, lemon juice, and parsley.

As published

This recipe was extracted from Kirmess cook book (1907), page 29. The excerpt below is the record exactly as published.

BROILED SHAD WITH SAUCE PIQUANTE Mrs. 0, L, Brown. Split the fish down the back, wash, wipe dry, and lay it open on a well-greased gridiron. Broil over clear 76 KIRMESS COOK BOOK. coals, taking care to turn the fish often, as it burns easily. If the shad is a iiiick one it will take about twenty minutes to cook thoroughly. Bemove carefully from the gridiron, lay on a hot fish platter, butter well and sprinkle with pepper and salt. Pass with the fish a sauce made in the following manner: Bub to a cream three tablespoonfuls of butter and two teaspoonfuls of lemon juice. Whip into this two teaspoonfuls of finely minced parsley

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