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To Broil Shad

Clean, wash, and split the shad, and wipe it dry. Sprinkle with pepper and salt, and place it over a clear, slow fire, with the skin down so as to retain the juice; put on a clean gridiron, rubbed with lard. Turn it when nearly done; take up, and season with a generous piece of butter, salt, and pepper to taste.--Mrs. S.