Boiled Shad
Ingredients
Directions
Prepare
Clean the shad, wash it, and wipe it dry.
Flour the shad well and wrap it in a cloth.
Cook and serve
Bring a large vessel of water to a boil and add a generous amount of coarse sea salt.
Place the wrapped shad in the boiling water and cook for about 20 minutes.
Serve with egg sauce or rich drawn butter.
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
- Flour
- Forms a dry coating on the fish that helps hold it together while it cooks in water.
- Shad
- The main protein; cooking it in water sets its flesh into a moist, flaky texture.
The step that matters
Wrapping the floured shad in a cloth. The flour must coat the fish evenly and the cloth must hold it snugly, so the fish keeps its shape and does not break apart or fall into the boiling water.
“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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