Roasted Shad

Marinate the cleaned fish for an hour in oil and lemon-juice, seasoning with salt, pepper, minced parsley, and thyme. Drain, wrap in oiled paper, fastening securely, and bake carefully. Take up the fish and serve with Ravi-gote Sauce.

Toasted Shad

Put into a baking-pan a tablespoonful of butter and lay a cleaned and split shad upon it, skin-side up. Place it under a gas flame until the skin is puffed and blistered. Turn out on a hot platter; season with salt and pepper, dot with butter, and serve garnished with lemon and parsley.

Planked Shad - I

Prepare the fish as for boiling, butter the plank, and tack the fish upon it, skin-side down. Season the fish with salt, pepper, and butter and bake in the oven. Serve on the plank.

Planked Shad - II

Split the shad as for broiling and tack it on a buttered fish plank, skin-side down. Rub with melted butter and cook under a gas flame or in the oven. Season with salt, pepper, and melted butter, surround with a border of mashed potatoes, garnish with lemon and parsley and serve on the plank.

Planked Shad - III

Tack the split fish on a buttered board, flesh-side up. Put into the oven and bake until brown, basting with melted butter seasoned with walnut catsup. Serve with a garnish of pickled walnuts.

Planked Shad - IV

Tack a large split shad skin-side down on a buttered plank. Spread with butter, season with salt and pepper, and pour over a tablespoonful of walnut catsup or white wine. Cook under a gas flame, sprinkle with minced parsley, and serve with any preferred sauce.

Panned Shad

Split the fish down the back, remove the backbone, and put into a buttered baking-pan, flesh-side up. Rub with butter, sprinkle with salt and pepper, and bake in the oven. Garnish with lemon and parsley and serve with any preferred sauce.

Stewed Shad

Prepare and clean a small shad and soak it for two or three hours in a marinade of oil and lemon-juice seasoned with onion and parsley. Put it in a buttered stewpan with half a wine-glassful of white wine, three tablespoonfuls of mushroom liquor, four sprigs of parsley, a sprig of celery, a bay-leaf, a sprig of thyme.

and two cloves. Add two handfuls of picked and washed sorrel or spinach, chopped fine. Season with salt and pepper and simmer slowly for two hours. Take up the fish, thicken the gravy with butter and flour cooked together, pour over the fish and serve.

Pickled Shad - I

Boil a shad in salted water to cover, drain and cool. Add to the water in which it was boiled half as much vinegar and a red pepper pod, whole cloves, allspice, and mace to season. Boil for an hour. Cut the fish into large pieces, put into an earthen jar and pour the boiling spiced liquid over the fish. Cover and let stand for two days before using.

Pickled Shad - II

Cut a large shad into pieces, put a layer in the bottom of an earthen crock, sprinkle with salt, and add a few whole cloves, allspice, peppers, and bay-leaves. Cover with fish, add more spices, and pour on strong vinegar to cover. Cover the dish, bake for four hours in a moderate oven, and let stand for three or four days before using. Serve cold.