Broiled Shad
Ingredients
Directions
Prepare
Split and wash the shad, then dry in a cloth.
Season with salt and pepper.
Prepare a bed of clear, bright coals.
Grease the gridiron well.
Broil and serve
As soon as it is hot, lay the shad upon it.
Broil for a quarter of an hour or more, according to thickness.
Butter well and serve with melted butter.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
Explore the science
What each ingredient does
- Shad (in the method)
- Is the main fish, cooked whole-split so its flesh cooks through over the coals.
- Butter (in the method)
- Adds richness and moisture to the fish, and is brushed on for flavour at serving.
The step that matters
Lay the shad on the gridiron as soon as it is hot. A well-greased, hot gridiron sears the flesh so it releases cleanly instead of sticking and tearing. Placing the fish on a cool grate lets it stick and cook unevenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.