ROLLED FILLETS OF FLOUNDER
Select flounders of uniform size, and large enough to make two strips about two and a half inches wide on each side, each fish giving four fillets. Marinate them, or else dredge with salt and pepper, and dip into butter. Roll them, beginning at the broad end, and fasten with a wooden tooth-pick. Egg and bread-crumb them, and fry in hot fat for seven minutes. Fry only four at a time, that the fat may not be too much cooled when they go in. Remove the skewer carefully, and serve with rémoulade, Tartare, or tomato sauce.
SHAD
Shad may be broiled, and spread with maître d’hôtel sauce; stuffed and baked, and served with brown sauce; or it may be boiled and served with Hollandaise, Béchamel, or egg sauce.
PLANKED SHAD
Have a hardwood board one and a half or two inches thick. Split the shad as for broiling, place it on the board with the skin side down, and fasten with a few tacks; place the board before the fire, and roast until done; rub it from time to time with a little butter. The plank should be well-seasoned, and be heated before placing the shad on it, or it will impart the flavor of the wood to the fish.
A substitute for this mode of cooking is to put into a baking-pan a tablespoonful of drippings; when very hot lay in the shad with the skin side up, place it under the coals, and when the skin is puffed and blistered it is done. Turn it onto a hot dish, dredge with salt and pepper, cover with bits of butter, and serve with quarters of lemon.