Clean, wash, and wipe the fish, split down the back, and cut each side crosswise into four pieces, about as wide as your four fingers laid closely together. Sprinkle with salt and pepper and dip in beaten egg, then in salted cracker-dust, and leave in a cold place for an hour that the coating may stiffen. Fry in plenty of hot fat (clarified dripping will do) to a yellow-brown; shake the fat from each piece and serve upon a hot folded napkin laid on a hot platter. Garnish with cresses or lemon slices.

PLANKED SHAD. A Potomac Delicacy.

At the river picnics that gave this dish renown, it used to be cooked upon a plank set up at a sharp slant before a blazing wood-fire. The fish was pinned fast to the board with skewers, or even tin-tacks, and basted plentifully while cooking. Those who fancy that the flavor of shad prepared for eating in this primitive fashion can be gained in no other way, may be glad to know that a hard, well-seasoned hickory or oaken board, that will fit into a range-oven, will gratify their caprice.

Heat the plank very hot, turning it several times; skewer the fish, salted and peppered and buttered, to the board, skin downward, and set in a moderate oven for half an hour, basting three times with butter, at intervals of ten minutes. Serve upon the plank, twisting a napkin about the edge as the board lies upon the platter, or binding the wood with a wreath of parsley or cresses.