Have a hardwood board one and a half or two inches thick. Split the shad as for broiling, place it on the board with the skin side down, and fasten with a few tacks; place the board before the fire, and roast until done; rub it from time to time with a little butter. The plank should be well-seasoned, and be heated before placing the shad on it, or it will impart the flavor of the wood to the fish.
A substitute for this mode of cooking is to put into a baking-pan a tablespoonful of drippings; when very hot lay in the shad with the skin side up. place it tinder the coals and when the skin is puffed and blistered it is done. Turn it onto a hot dish. dredge with salt and pepper, cover with bits of butter, and serve with quarters of lemon.
Wash and dry the roe with care not to break the skin, place it on a well greased broiler, and rub it with butter once or twice during the time of broiling; cook to a nice brown, place it on a hot dish, and cover with a maitre d'hotel sauce.
Garnish the dish with a wreath of water cresses. This makes a good fish course for luncheon. Shad roe may also be cooked in a saute-pan, using one half butter and one half drippings or lard.
Put the roes from two fishes into boiling salted water, and simmer for fifteen minutes; when cool, remove the skin, and mash them with a fork, so the little eggs will be separated but not broken; scald one cupful of cream or milk, and stir into it one tablespoonful of butter and two tablespoonfuls of flour rubbed together. Take the paste on a spoon, and stir it in the cream until dissolved. Remove from the fire, and add the beaten yolks of two eggs and the seasoning - one tablespoonful of chopped parsley, juice of one half a lemon, dash of nutmeg, salt, pepper, and cayenne to taste. Place again on the fire, and stir until the sauce is thickened; then add the mashed shad roe, pour the mixture on a dish, and set away to cool for several hours. Form it into small croquettes, egg and bread-crumb them, using crumbs grated from the loaf; fry in hot fat until an amber color. Dress on a folded napkin, garnish with parsley, and serve with Mayonnaise. Tartare. or Bearnaise sauce.
Put shad roes into salted boiling water and simmer for fifteen minutes; remove with care not to break the skin, and place in cold water; when cold, dry them, and with a sharp knife cut them into pieces two inches thick; dredge them with salt, pepper, and lemon juice, dip them in beaten egg, roll in grated white bread crumbs, place in a wire basket, and fry in hot fat. Dress on a napkin, and serve with Tartare or Bearnaise sauce.