To Dress Shad
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1 shad
- oil
- pepper, and salt
Instructions
- Scale, empty and wash the fish carefully, and make two or three incisions across the back.
- Season it with pepper and salt, and let it remain in oil for 1/2 hour.
- Broil it on both sides over a clear fire, and serve with caper sauce.
- This fish is much esteemed by the French, and by them is considered excellent.