Shad, one of 4 to 6 pounds, Melted butter, 1/2 cup, Salt, 1/2 teaspoon, Mustard, 1/2 teaspoon, Tabasco, 3 or 4 drops, Walnut catsup, 1 teaspoon, Worcestershire, 1/2 teaspoon.

The "plank" used should be of well-seasoned oak, about 2 inches thick. Those sold in the stores usually have wires attached for fastening the fish. Before using a new board brush it well several times with olive oil, and place it before a hot fire so that the oil will strike in. The wood will absorb considerable oil.

Having the board in readiness, clean the fish, and remove the backbone, rinse well quickly in slightly salted water, and dry it on a soft cloth.

Then fasten the fish on the board, skin downward, tacking it well to the board.

Have made the following sauce, from the above ingredients; To the 1/2 cup of melted butter add the salt, tabasco, mustard catsup, and Worcestershire sauce, and stir all together. Keep this hot at the side of the fire.

The board containing the fish may be either placed in an oven or stood in front of a hot fire. Baste the fish every 10 minutes while it is cooking, and catch in a pan the surplus which runs off while basting the fish.

When the fish is completely cooked, send it to the table on the board, being careful to remove all the tacks or fastenings before serving.