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Broiled Shad

From an old cookbook · modernised transcription
By Colbrath, M. Tarbox · From a historical cookbook (Internet Archive) · 1 ingredients
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Broiled Shad

Ingredients

Directions

  1. Shad belong to the scaly family, and are armed with fins. This delicious fish is undoubtedly best broiled. It should be fresh caught. Wash, sprinkle with salt, and put into a wire gridiron. Set over a clear fire, skin side down first. When beginning to cook through, turn and finish on the flesh side. Have it an even, nice brown. Serve on a hot platter, and butter liberally.

By Colbrath, M. Tarbox. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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