In Lower Virginia, where shad are so abundant for nearly three months of the year as to be almost "a drug in the market,"the larger fish are often boiled and, if rightly seasoned, are not insipid.

Sew the fish up in a piece of thin muslin, or mosquito-netting, fitted to the shape, and cook ten minutes to the pound in boiling water to which a tablespoonful of vinegar has been added for every two quarts. When done, clip the threads, unwrap the shad carefully and dish, pouring a good egg sauce over it, and sending in more in a gravy-boat.

To make the sauce, whip into a cupful of hot drawn-butter, one raw egg, and one hard-boiled and chopped very fine. Add a little minced parsley and a teaspoonful of capers, set in boiling water for five minutes, stirring often, and it is ready for use.