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
Place it in a large vessel of boiling water with plenty of coarse sea salt.
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
- Shad
- The main fish, which is cooked whole and becomes tender in the simmering water.
- Flour
- Coats the skin so it holds together and helps protect the fish during boiling.
- Coarse sea salt
- Seasons the fish and the cooking water, flavouring it from the outside in.
The step that matters
Keeping the water at a steady boil. Once the fish goes in, the water should stay at a boil so the flesh cooks through evenly. If the water drops too low, the fish cooks slowly and can turn soggy or fall apart.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.