{"id":4798,"slug":"planked-shad-and-roe","title":"Planked shad and roe","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a shad","the roe","salt","pepper","bits of butter","potato croquette preparation","maître d'hôtel butter","quartered lemons","parsley in branches"],"ingredients_norm":["shad","roe","salt","pepper","bits of butter","potato croquette preparation","maitre d'hotel butter","lemon","parsley in branch"],"steps":["Split a shad and lay on a buttered plank, with the roe on the side.","Season with salt and pepper and bits of butter, and put in a moderate oven.","After fifteen minutes turn over the roe, and leave in the oven for another two minutes.","Then take out and make a border around the fish with potato croquette preparation, and bake again until the border is brown.","Serve with maître d'hôtel butter, and garnish with quartered lemons and parsley in branches."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w36:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.96,"content_hash":"b00f9ad93c7690bb71a1bced0453cf34e4b72aac70379e329d82cf5024884319","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/planked-shad-and-roe"}