Planked Shad— Southern Style
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 24. The excerpt below is the record exactly as published.
PLANKED SHAD— SOUTHERN STYLE. First of all, the plank on which the shad is to be cooked should be of well-seasoned hickory or other hard wood. It must be at least three inches thick and made to fit the oven, slightly cooped out in the center to hold the juices. Split and butter the shad and tack to your hot plank, skin side down. Cook half an hour; season with salt, pepper and olive oil or butter. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.