After the cavity of the shad was filled with good forcemeat and sewn up, it was tied on a board of proper size. My fish plank has nails and linen twine is used to lace the shad to the board.
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Posted by: hearttohearthcookery | May 25, 2013
Tie It On
Posted in culinary history, fish plank, food, food history, receipts, recipes, Roasting, shad | Tags: culinary history, food, food history, foodways, Roasting, shad
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