SI Vault
Duncan Barnes
March 16, 1964
4 pounds boned shad
Decrease font Decrease font
Enlarge font Enlarge font
March 16, 1964

Grilled Shad

View CoverRead All Articles View This Issue
1 2

1� pounds sorrel
2 tablespoons butter
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.

1 2