Planked Shad

Ingredients

• a quarter of a pound of butter
• a little red pepper
• the juice of a lemon
• carrots cut in balls
• white potatoes cut in balls
• chop parsley very fine

Method

1. 1

   Have backbone removed.

2. 2

   Place the shad skin side down after sprinkling with a small quantity of meal to keep from sticking.

3. 3

   Baste with butter mixed with red pepper and lemon juice constantly.

4. 4

   Cook in a moderate oven.

5. 5

   Arrange carrots and potatoes around the plank.

6. 6

   Cut lemon in slices, chop parsley, and sprinkle over the fish.

7. 7

   Decorate the outside of the plank with parsley.

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 9. The excerpt below is the record exactly as published.

PLANKED SHAD Have backbone removed. Place the shad skin side down after sprink- ling with a small quantity of meal to keep from sticking. Have ready a quarter of a pound of butter, mix with a little red pepper and the juice of a lemon. Baste with this constantly, use more butter if nec- essary. Cook in a moderate oven. Use carrots and white potatoes cut in balls and arrange like cannon balls around the plank. Cut a lemon in slices, chop parsley verj^ fin

Cook this with the app: pantry check, scaling, and the assistant.