Broiled Shad.
Have it split down the back and lay it on a large meat platter and season with pepper and salt for an hour before cooking. Then rub the bars of a double gridiron with lard or beef suet to prevent sticking. Lay the fish on and broil slowly doing the inside first. Turn frequently. It will take from eight to fifteen minutes according to size of fish. When the bone may be easily lifted from the fish, the cooking is completed. Remove at once to a hot platter, pour over it an ounce of melted butter with a teaspoonful of minced parsley and serve hot.
Roes of the shad seasoned, roll in flour on both sides and put them in a fry pan of grease and fry light brown on both sides.