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Shad, Fried

Scale the fish, lift the flesh from the bones, and divide it into pieces convenient for serving. Preserve the roe to fry with them. Wash the pieces, wipe them dry with a soft cloth, and dip each one separately in flour. Put them into boiling hot fat, and fry them gently until done enough. Drain them, and serve them upon a hot dish. Fry the roe, and garnish the fish with it. Serve with caper or maitre d'hotel sauce. Time to fry, ten minutes or more, according to thickness.