Broiled Shad
Product Description
These recipes are taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
Broiled Shad. (Fresh.)
Wash, wipe, and split the fish. Sprinkle with salt and pepper, and lay it upon a buttered gridiron, inside downward. When the lower side is browned turn the fish. One of the medium size will be done in about twenty minutes. Serve upon a hot dish, and lay a good piece of butter upon the fish.
Broiled Shad. (Salt.)
Soak over night in lukewarm water. Take out in the morning and transfer to ice-cold for half an hour. Wipe very dry, and broil as you do fresh shad.
Broiled Shad. (Fresh.)
Wash, wipe, and split the fish. Sprinkle with salt and pepper, and lay it upon a buttered gridiron, inside downward. When the lower side is browned turn the fish. One of the medium size will be done in about twenty minutes. Serve upon a hot dish, and lay a good piece of butter upon the fish.
Broiled Shad. (Salt.)
Soak over night in lukewarm water. Take out in the morning and transfer to ice-cold for half an hour. Wipe very dry, and broil as you do fresh shad.
