Planked Shad
1 shad with backbone removed 4 tablespoons butter few drops onion juice 1 tablespoon salt 2 tablespoons finely chopped parsley 2 tablespoons tomato catsup or 2 tablespoons white wine. few grains cayenne Wipe shad; place skin side down on oak plank. Sprinkle with salt and pepper; spread with butter. Cook in hot oven twenty to thirty minutes. Brown with a salamander. Spread with parsley and catsup or white wine. Garnish with highly seasoned hot mashed potato pressed through a pastry bag and tube. Also radishes cut in shape of roses, lemons cut in shape of crescents and dipped in chopped parsley, and sprigs of parsley. 2 pounds whitebait salt, pepper