Shad, Broiled Maitre d'Hotel
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 103. The excerpt below is the record exactly as published.
Shad, Broiled Maitre d'Hotel. Pare and cut a small shad in two, scale it and remove the backbone ; lay it on a dish, sprinkling it over with a pinch of salt, and baste with one tablespoonful of oil. Leave it for a few moments, then broil it on a slow fire in a double broiler for about fifteen minutes on the flesh side, and for one minute on the skin side, leaving the roe inside. Put it on a hot dish, spread a gill of good Maitre d'HOtel sauce .(p. 348) over, and serve with six slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.