Shad, Stuffed and Broiled
From Cassell's dictionary of cookery, 1892
Serves 4
Time to broil is about an hour.
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 1759. The excerpt below is the record exactly as published.
Shad, Stuffed and Broiled.— Scale a shad weighing about two pounds, empty and clean it carefully, opening it as little as pos- sible in doing so. Fill it with veal or oyster forcemeat ; sew up the body of the fish with soft cotton that the forcemeat may not escape. Wrap it in a sheet of paper that has been dipped in oil
Cook this with the app: pantry check, scaling, and the assistant.