Perch

Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

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SHAD RECIPES:

  ANY FISH
  ANCHOVIES
  BLUEFISH
  CARP
  CODFISH
  EELS
  HADDOCK
  HALIBUT
  HERRING
  MACKEREL
  PERCH
  REDFISH
  ROCK FISH
  SALMON
  SEA BASS
  SHAD
  To Keep Fresh Shad (1851)
  Baked Shad (1851)
  To Broil Shad (1851)
  SMELT
  SOLE
  STURGEON
  TROUT

TO BROIL A SHAD
(Directions for Cookery, 1851)


SPLIT and wash the shad, and afterwards dry it in a cloth. Season it with salt and pepper. Have ready a bed of clear bright coals. Grease your gridiron well, and as soon as it is hot lay the shad upon it, and broil it for about a quarter of an hour or more, according to the thickness. Butter it well, and send it to table. You may serve with it melted butter in a sauce-boat.

Or you may cut it into three pieces and broil it without splitting. It will then, of course, require a longer time. If done in this manner, send it to table with melted butter poured over it.
 

 

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