Planked Shad
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Ensure the board is well seasoned.
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 65. The excerpt below is the record exactly as published.
Planked Shad Have a hardwood board about one inch and a half thick. Split the shad as for broiling, tack it on the board, skin side down, and roast before the fire until done. Every once in a 114 MRS. SEELY'a COOK BOOK while rub it with a little batter. Before placing the shad on the board, see that the board is well seasoned and heated, else the fish wìU bave the flavor of the wood. When cooked, place it on a hot dish, season with salt and pepper, cover with small bits of butter, and serve with lemon cut in quarters. Baked Shad Ree Pare the roes of f our large shad
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Cook this with the app: pantry check, scaling, and the assistant.