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Shad, Broiled No. 1
From Cassell's dictionary of cookery, 1892
Serves 4
Remember to lay the inner part of the flesh to the fire first.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1758. The excerpt below is the record exactly as published.
had, Broiled.— No. l. Scale a fish, cut off its head, empty and wash it carefully, split it open down the sides of the backbone, and, if liked, divide each fillet into pieces two or three inches wide. Wipe these pieces -w-ith a soft cloth, dip them in oil, and broil them gently until done enough. Eemember to lay the inner part of the flesh to the fire first, and when one side is done turn it upon the other. Work a tea-spoonful of salt and a tea-spoonful of pepper into four ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.