To Plank Shad
There is no better method of cooking a delicate fish, such as shad or Spanish mackerel, white fish or lake shad, Chautauqua Muscallonge (very much the flavor of shad, and by many thought equal to shad), than that method known as planking. The plank itself is a matter of great importance. Not that it need be of one special sort of wood, for the choice lies between cedar, oak, ash and hickory, some authorities recommending one, some another. Months are not too long a time to give to this seasoning of the wood. Once brought to the proper state, however, it remains perfect for years and years. The fish are not only cooked upon the plank, but should be served upon it as well. Never wash the fish plank. Rub it with a dry cloth and sandpaper it, then dust it off with some powdered lemon rind. Soap and water would be disastrous if applied, for the mixtures of flavors would be far from good. For preparing a shad for planking, split it open, wipe it dry and if possible, remove the backbone. Now place the fish, skin side down, upon a white oak or hickory plank, and tack it down. Spread the fish with soft butter and season it with salt and pepper. It should cook in a hot oven or before a hot fire. With the gas broiler that cooks from above it is very easy to broil the fish, putting board and all under the blaze and leaving it there twenty-one minutes. If baked, seven minutes longer should be allowed. When it is done, add some bits of butter, a little more salt and a sprinkling of paprika, one tablespoonful of minced parsley, and two tablespoonfuls of white wine if desired. Place the plank on a large platter, remove the tacks and serve it from the plank, hiding the edges with a garnish of parsley or watercress or lemon. Sauce for planked shad: Mix two tablespoonfuls of melted butter with two tablespoonfuls of walnut catsup, garnish the fish slightly about where it would be divided, in carving, and pour the butter mixture over. The sauce and garnishing should be all ready, so there need be no delay, for the fish should be served very hot.