Name of one of our best fish. To be broiled it should be split, back and rib bones removed, seasoned with olive oil, salt and pepper, then placed between the wire hinged broiler, cooked over a medium fire, served with maitre d'hotel butter, and garnished with parsley and quartered lemon.

Planked Shad

The fish cleaned, split, bones removed, made fast to the plank, cooked under a salamander or in a quick oven; served on the plank, with maitre d'hotel butter.

Baked Shad

Take a full sized shad, clean trim, score the sides, wipe dry, then season with salt; place them in a buttered pan and cover the fish with small pieces of butter; put in a medium oven and cook for fifteen minutes, then pour over the fish a small ladle of stock, some tabasco sauce and a cupful of cream; return to oven and bake till nicely done; then lift the fish on to the serving platter, garnish with maitre d'hotel potatoes, pour the strained and skimmed sauce over the fish and serve.

Boiled Shad

Clean, trim and score the sides of the fish, place on the drainer of fish kettle, cover the fish with boiling water, add a little salt, simmer till done (about thirty minutes), lift, drain; serve with either caper or lobster sauce, and garnish with small boiled potatoes.

Fried Shad

Fillet the fish into serving portions, season with salt and pepper, dip into beaten eggs containing flour enough to make a soft batter, then fry a delicate golden color in deep fat; drain; serve with chips and lemon.

Baked Stuffed Shad

Scale and trim the fish, split down the belly and withdraw the bones; season with salt and pepper; stuff with forcemeat made of a pound of whitefish pounded in the mortar with half a pound of soaked and squeezed dry bread, quarter pound of butter, four yolks of raw eggs, juice of a lemon, chopped parsley, salt and pepper to taste. When stuffed, sew up the opening, score the sides, place in buttered pan, brush over with melted butter, bake till done; serve whole or in portions with maitre d'hotel sauce and a garnish of fancy potatoes.

Shad Roe

Keep the roes whole, lay them in cold water for an hour, trim, wipe dry; then season with salt and pepper, roll in flour, fry in lard; serve with chip potatoes, a slice of bacon, and quartered lemon... Also boiled and served with cream sauce and garnished with Hollan-daise potatoes... Breaded whole if small, or blanched, split, then breaded and fried; served with Parisienne potatoes, lemon and parsley... Broiled and served with bacon, garnished with Julienne potatoes and lemon... Made into croquettes and served with lobster sauce... Also blanched, mixed with Hollandaise sauce and scalloped.