Planked Shad
From The Cook Book, by "Oscar" of the Waldorf, 1896
Ensure the board is well seasoned and heated before use.
Presented as published in 1896. 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 Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 25. The excerpt below is the record exactly as published.
Planked Shad. Procure a hardwood board about an inch and a half thick, and split the shad as for broiling, put it on the board with the skin side down and fasten it with some tacks, and put the board over the fire, roasting until done, and rub it every once in a while with a little butter. The plank should be well seasoned and be heated before placing the shad upon it or it will flavor the fish with the wood. When done turn it on to a hot dish, dredge over it some salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.