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Shad, Puree of Sorrel

Prepare and keep hot a puree of sorrel. Procure a fresh three-pound shad or one of half that weight, scale, wash and thoroughly wipe. With a sharp knife make a few incisions on both sides, place on a dish, rub all over with a good tablespoon oil, season with teaspoon salt and half teaspoon pepper, then lay the fish on a tin. Squeeze over the juice of half a sound lemon and set pan in oven for fifty minutes, basting once in a while. Remove, spread sorrel on a hot dish, lay shad on top, pour tablespoon melted butter over and serve.