Planked Shad
From Table Talk's illustrated cook book, 1906
Best cooked over an open fire.
Presented as published in 1906. 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 Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 8. The excerpt below is the record exactly as published.
PLANKED SHAD. Planking is thought to be the best method of cooking a shad, but to be properly done an open fire is needed, although the oven is often used. The PLANKED SHAD. fish is nailed skin side down to a two-inch thick, well-seasoned oak plank, propped in front of the glowing coals and basted from time to time with seasoned butter
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