This is the very best way of cooking shad. The plank should be three inches thick, two feet long, and one-half wide, and of well seasoned hickory or oak. Take a fine shad just from the water, scale, split it down the back, clean it, wash well and at once wipe dry. Dredge it with salt and pepper. Place the plank before a clear fire to get very hot. Then spread the shad open and nail it skin side next to the hot plank, with four large headed tacks. Put it before the fire with large end down, in a few minutes turn the board so that the other end will be down. To tell when it is done, pierce with a fork; if the flesh is flaky, it is done. Slide the shad on a hot dish, spread with butter and serve at once. White fish caught in the lakes can be cooked in the same manner.