Broiled Shad with Shirred Butter
From The Swedish, French, American cook book, 1918
Serves 2
Serve with tomato cucumber salad.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 87. The excerpt below is the record exactly as published.
Broiled Shad with Shirred Butter (A/ose grillee au Beurre) Scale and clean shad well; split from front; take out main bone, then the small ones (of which there are hundreds to find). When opening a shad loosen the bone by getting the flesh from head to tail and sticking the finger down to the skin; then pick out bones one by one until they are all out. Then put the shad together; put on a broiler; sprinkle with salt and pepper; broil each side golden brown. Put on a baking sheet or a pan; then put in oven for a few minutes. When ready to serve put melted butter over the fish with some lemon juice; sprinkle with chopped parsley. Garnish with lemon, potato roses, and shad roe
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