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Planked Shad (Procure a fine fresh shad)

Procure a fine, fresh shad of three pounds. Scale, wash well and wipe dry. Cut off the head, as well as the tail, then split it open through the stomach with a knife, without separating. Detach the spinal bone; season both sides with a light tablespoon salt and half teaspoon pepper. Have two tablespoons flour on a flat dish; repeatedly turn over the shad in the flour. Heat in a large frying pan three tablespoons melted fat or sweet oil, lay the shad in the pan, split side downward, and rapidly fry for five minutes, or until a nice brown. Carefully turn it with a skimmer and fry for five minutes on the other side. Have a nice, clean oak plank (board), lightly oiled on the surface with a tablespoon oil; then carefully lift the fish with the skimmer, lay it on the plank skin side downward. Spread half a tablespoon melted butter over the shad. Place in a hot oven and bake for twenty minutes. Remove, spread a light maitre d'hotel over. Decorate with quartered lemon and parslev greens and serve on the plank.