This section of the book is from the "Household Companion: The Model CookBook" book
Split and wash the shad, and dry it in a cloth. Season with salt and pepper. Grease the gridiron well, heat it, and lay the shad upon it, the flesh side down. Cover with a dripping-pan and broil for about a quarter of an hour, or more, according to the thickness. The fire must be clear and hot. Butter well, and send to the table. Covering the fish while broiling gives it a better flavor.
Drop into boiling water and cook for twenty minutes. Take from fire. Butter a tin plate and lay the roe on it; dredge with salt and pepper and spread with butter, then dredge with flour; cook in oven for half an hour. Baste frequently with salt, pepper, butter, flour and water.
In the opinion of many people, the best way to cook a shad is to bake it. For this, fill it with bread crumbs, salt, pepper, butter, and parsley, and mix this up with the beaten yolks of eggs. Then sew it up or fasten a string around it, Pour over the fish a little water and some butter, and bake as you would a fowl. An hour or more will be needed to bake. Garnish with slices of lemon, water cresses, etc.
Boil up the gravy in which the shad was baked, put in a teaspoonful each of catsup and brown flour, the juice of a lemon, and a glass of sherry or Madeira wine. Pour on the shad as a dressing. Serve in a sauce-boat or suitable dish.