Time: Nearly 1 hour.

Seasonable from April to June.

  1. 1 shad
  2. oil
  3. pepper
  4. salt
  • Scale, empty and wash the fish carefully
  • Make two or three incisions across the back
  • Season it with pepper and salt
  • Let it remain in oil for 1/2 hour
  • Broil it on both sides over a clear fire
  • Serve with caper sauce

  • This fish is much esteemed by the French, and by them is considered excellent
    Source: The Book of Household Management by Isabella Beeton (1859)

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