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Broiled Shad

A whole shad is cleaned, grilled, and served with sweet butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Broiled Shad

Ingredients

Directions

Prepare

  1. Scrape and scale the shad.

  2. Split it down the back and wash it clean.

  3. Wipe it dry and lay the flesh side on the grill.

Broil

  1. Broil for 10 to 15 minutes.

  2. Turn it skin side down and broil for another 10 minutes.

Serve

  1. Dish it and rub with a little sweet butter.

  2. Serve hot.

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

Shad
Is the main protein, cooked by direct heat until the flesh is firm and flaky.
Sweet butter
Adds fat and richness to the finished fish, giving moisture and a mild flavor.

“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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