Planked Shad
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 126. The excerpt below is the record exactly as published.
Planked Shad Use a new oak plank every season. Have it the same size as the oven and about two inches thick. Use a large roe shad, the larger the better. Open the shad down the back, and lay it with the skin next the board. Season with pepper and salt, and bake about three-quarters of an hour. Fry the roe in a little butter and lard, and place just where it belongs in the fish after it comes out of the oven. Use potato-dice, hard-boiled eggs and parsley for garnishing
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