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Plain Broiled Shad

A simple, but very delicious way to broil shad: Split the fish, lay it in a well greased wire broiler, and broil under the gas flame, flat side first, until brown; then turn and broil skin side until crisp enough to peel off. Remove as much of the skin as will peel easily and broil a few minutes longer. Then invert on a hot platter, and cover with Maitre d'hotel sauce; one tablespoonful butter, creamed with one tablespoonful fine minced parsley; one level teaspoonful salt, one saltspoonful of white pepper, one teaspoonful lemon juice and one teaspoonful mushroom or walnut catsup. When broiled in this quick way it should not be salted before cooking, as that tends to draw out the juice and make it dry and hard. It has sufficient oil of its own for basting.