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Broiled Shad

A fresh shad fillet seasoned with sea salt and butter, grilled until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Broiled Shad

Ingredients

Directions

  1. Wash the shad and sprinkle it with coarse sea salt.

  2. Place the shad on a wire grill, skin side down, over a clear fire.

  3. When it begins to cook through, turn it over to cook the flesh side.

  4. Cook until it is evenly browned.

  5. Serve on a hot platter and butter liberally.

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.

Explore the science

What each ingredient does

Fresh shad
Forms the main body of the dish, cooked through over direct heat.
Butter
Adds richness and moisture to the cooked fish when spread on it at serving.

“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.

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