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Broiled Shad, Vert-Pre

Procure half a very fresh shad of three pounds. Scale, trim and thoroughly wipe. Make four small incisions on the skin side, rub the fish all around with a tablespoon salt and half teaspoon paprika. Arrange on the broiler and broil on a brisk fire for six minutes on each side. Remove, dress on a large, hot dish, spread a green butter over decorate with six quarters lemon and a little parsley greens and serve.