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Shad, Broiled

No. 1.--Scale a shad, cut off its head, empty and wash the fish carefully, split it open down the sides of the backbone, and, if liked, divide each fillet into pieces two or three inches wide. Wipe these with a soft cloth, dip them in oil, and broil them gently until done enough. Remember to lay the inner part of the flesh to the fire first, and when that side is done turn it upon the other. Work a tea-spoonful of salt and a tea-spoonful of pepper into four ounces of butter with the point of a sharp knife. Lay the paste on a hot dish, and turn the broiled fish two or three times in it. Put the dish-cover over the shad, and keep in a hot place till wanted. No. 2.--Clean, empty, and dry a fish weighing about two pounds, and score it across the back. Sprinkle a little pepper and salt over it, pour upon it as much oil as will cover it, and let it lie until it is well soaked. Broil it over a clear steady fire, and when one side is done turn it upon the other. Drain it, serve on a hot dish, and send oil and vinegar, or caper sauce, sorrel sauce, or maitre d'hotel butter, to table with it. Time, half an hour to soak the fish, and about eighteen minutes to broil each side. Cost, variable.