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Shad, French Way of Cooking

"This fish," says M. Ude, "is held in high estimation in France, and especially in Paris. It must be scaled, emptied, and washed nicely. Next it is to be steeped in a little oil with pepper and salt. It is necessary to split it, that the salt may penetrate. Broil it on both sides over a slow fire. It will be done in the course of one hour. When done, let it be served with caper sauce, or with sorrel."