Sauce for Broiled Shad a la Murray
From Standard Paper-Bag Cookery, 1912
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 17. The excerpt below is the record exactly as published.
Sauce for Broiled Shad a la Murray. — Fry the milts, and while hot mash with butter, a tablespoonful minced parsley and a teaspoonful of lemon juice
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