Planked Shad
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- After eating planked shad no one will wish to have it served in any other manner, as no other method of preparing fish equals this.
- For planked shad, use an oak plank, at least two inches thick, three inches thick is better.
- Planks for this purpose may be bought at a department store or procured at a planing mill.
- Place plank in oven several days before using to season it.
- Always heat the plank in oven about 15 minutes before placing fish on it, then have plank very hot.
- Split a nicely-cleaned shad down the back, place skin side down, on hot plank, brush with butter and sprinkle lightly with pepper and salt.
- Put plank containing shad on the upper grating of a hot oven of coal range and bake about 45 minutes.
- Baste frequently with melted butter.
- The shad should be served on the plank, although not a very sightly object, but it is the proper way to serve it.
- The flavor of shad, or, in fact, of any other fish, prepared in this manner is superior to that of any other.
- Fish is less greasy and more wholesome than when fried.
- Should an oak plank not be obtainable, the shad may be placed in a large roasting pan and baked in oven.
- Cut gashes across the fish about two inches apart, and place a teaspoonful of butter on each.
- Bake in oven from 50 to 60 minutes.
- Serve on a warmed platter, garnished with parsley, and have dinner plates warmed when serving fish on them.
- Do not wash the plank with soap and water after using, but instead rub it over with sandpaper.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Roasting tin
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Chef's knife
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Grater
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Pastry brush