Broiled Shad

(See "To Broil Fish.")

It will take twenty minutes to broil shad ; longer if the fish is large. Increase the heat towards the last, so that the fish will be done through.

Delicate Shad

"Wash the shad, and wipe it dry. "With a sharp pocketknife remove all the bones. Butter a gridiron. Place the shad on it, flat, over hot coals, and broil for five minutes, with the inside down. Transfer carefully to a flat tin sheet buttered. Dredge it with flour. Scatter on a littld salt and a very little cayenne pepper. Then pour over the entire surface a tablespoonful of melted butter. Set it in the oven, which should be moderately hot, and bake it twenty minutes.

Serve on a platter, with bits of butter laid on. Servo with it in a gravy-boat, "Asparagus Sauce," or pour it over the fish.

Fried Shad

Get a roe-shad, if possible, for this. Wash, wipe, and cut the shad into eight pieces, removing fins and tail. Lay them in a cloth to absorb the moisture. When ready to cook dredge with flour and lay the fish with the roe (also floured) in a hot frying-pan, in which there is enough boiling lard to half cover the fish. At the end of five minutes, salt and pepper the fish and turn it. Salt and pepper the other side. When brown and tender lay the fish on a hot platter, with the roe.

As most persons have no frying-pan large enough to hold a whole shad at once, a good way is, to fry half first, and place it on the table with half the roe; and afterwards bring in a second supply hot.