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Boiled Shad

A boiled whole shad seasoned with salt, served with egg sauce or butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Boiled Shad

Ingredients

Directions

Prepare

  1. Clean the shad, wash it, and wipe it dry.

  2. Flour the shad well and wrap it in a cloth.

Cook and serve

  1. Place it in a large vessel of boiling water with a generous amount of salt.

  2. Cook for about 20 minutes.

  3. Serve with egg sauce or rich drawn butter.

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

Flour
Forms a dry coating on the fish that helps protect its skin and surface during boiling.
Coarse sea salt
Seasons the fish and water, flavoring the shad as it cooks in the boiling liquid.

“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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