salt and pepper, dip in oil, broil carefully, and serve with
Maitre d'Hotel Sauce.

BROILED SHAD--II

Marinate the prepared fish for an hour in olive-oil, seasoned with
salt, pepper, minced onion, and parsley. Drain and broil, basting
with the oil as required. Serve with Maitre d'Hotel Sauce. The
onion and parsley may be omitted from the seasoning.

BROILED SHAD--III

Clean the shad, split, remove the backbone and marinate for an
hour in oil and lemon-juice, seasoning with salt and pepper. Drain,
sprinkle with crumbs, and broil carefully. Serve with Fine Herbs
Sauce.

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BROILED SHAD--IV

Prepare, clean, and split the fish. Put on a platter skin side down
and sprinkle with sugar, pepper, and salt. Let stand over night,
broil, and serve with melted butter.

BROILED SHAD--V

Clean, split, season with salt and pepper, broil on a buttered gridiron,
and serve with plenty of melted butter.

BROILED SALT SHAD

Soak for twelve hours in tepid water, drain and put into ice-cold
water for half an hour. Drain, wipe dry, sprinkle with pepper,
and broil on a buttered gridiron, skin side up. Serve with plenty
of melted butter.

FRIED SHAD--I

Prepare and clean the fish and cut into suitable pieces for serving.
Roll in seasoned flour and saute in hot fat. Serve with any preferred
sauce.

FRIED SHAD--II

Clean, split, and take out the backbone, cut into strips, season
to taste, and fry in hot lard until brown. Serve with any preferred
sauce.

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BONED FRIED SHAD

Remove the head and tail, then take out the back and side bones.
Cut into convenient pieces for serving, season with salt and pepper,
dip in egg and crumbs, and fry in deep fat. Serve with any preferred
sauce.

SHAD CUTLETS

Cut the cleaned fish into convenient pieces for serving, dip into
egg and crumbs and fry in fat to cover. Serve on a bed of spinach
and garnish with hard-boiled eggs.

BOILED SHAD

Boil the fish in salted and acidulated water or in court-bouillon.
Drain carefully, garnish with lemon and parsley and serve with
Maitre d'Hotel or Hollandaise Sauce.

BOILED SHAD WITH EGG SAUCE

Sew the cleaned fish in mosquito netting, and boil slowly in salted
and acidulated water. Drain, remove the netting, and serve with
Egg Sauce.

BOILED ROE SHAD

Clean the fish and do not break the roe. Sprinkle with salt and
pepper, wrap in separate squares of mosquito netting, tie firmly and
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put into a fish-kettle, si