Scale, wash and score the shad, then mix together one tablespoonful of salt and one of sugar. Rub this over the fish, and let it remain for two hours. Then wash it again, dry it on a towel, and season with cayenne pepper and salt. Heat the gridiron and butter the bars; broil it gradually, and when one side is well browned turn it. When it is done place it on a dish, baste it with butter, and serve hot. The roe of shad is very nice. Wash it carefully, then parboil it in salt water. When done season with salt and cayenne pepper, dredge with flour, and fry in fresh lard till fine brown both sides. Garnish dish with slices of lemon.