This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
American sea-fish; an early spring luxury. It enters the rivers in immense shoals, the southern rivers first and those further northward in succession as the season advances, where it is taken and shipped to all parts of the country. The shad rarely exceeds 4 lbs. weight, it tastes like fresh herring, is best broiled, but is cooked in a v.iriety of other ways. The one drawback is the abundance of small bones in its flesh. When to be broiled, or opened and stuffed, the back-bone should be removed and then the rib bones drawn out with the fingers, which will be found an improvement and facilitates the carving of the fish.
Split down the back, the spine removed, the fish steeped an hour in oil and lemon juice, broiled, doubled to its original shape, served with fried oysters and fried pieces of shad roe around and maitre d'hote/ sauce.
Shad cooked as above, served flat as it is, broiled, with the sauce and parsley and lemons.