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GRILLED SHAD
Duncan Barnes
March 16, 1964
4 pounds boned shad
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March 16, 1964

Grilled Shad

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1� pounds sorrel
2 tablespoons butter
salt
freshly ground pepper

Wash sorrel thoroughly, drain and shred. Heat butter in a large saucepan, add sorrel and simmer until all liquid has cooked away and sorrel is limp—about 10 minutes. Season with salt and pepper. Serves 2.

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