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Shad, Stuffed and Broiled

A shad fish stuffed with veal or oyster forcemeat, sewn with cotton, wrapped in oil‑dipped paper, and broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and sauce are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 2,072 recipes. Both carry decanoic acid, which smells soapy, waxy. The science ↓

Shad, Stuffed and Broiled

Ingredients

Directions

Prepare the fish

  1. Scale the shad, empty, and clean it carefully, opening it as little as possible.

  2. Fill the fish with veal or oyster forcemeat.

  3. Sew up the body of the fish with soft cotton to prevent the forcemeat from escaping.

Cook and serve

  1. Wrap the fish in a sheet of paper dipped in oil.

  2. Broil over a clear, gentle fire for about 1 hour.

  3. Serve with caper sauce or with oil and vinegar.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Veal + saucetop 27% of all pairs
    Smell alikelow
    Cooked together2,072 recipes

    Shared aroma: decanoic acid (soapy, waxy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Shad
Forms the main body of the dish, carrying the stuffing and cooking as a whole fish.
Veal or oyster forcemeat
Fills the cavity, adding moisture and richness as it cooks inside the fish.

The step that matters

Wrap the fish in oiled paper before broiling. The oiled paper shields the delicate skin and flesh from direct heat, helping the fish cook through gently without drying or splitting, while the sewn closure keeps the forcemeat in place.

“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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