placed on the platter; decorate the napkin around the fish with sprigs
of curled parsley, or with fanciful beet cuttings, or alternately with
both.


TO BROIL A SHAD.

Split and wash the shad and afterwards dry it in a cloth. Season it
with salt and pepper. Have ready a bed of clear, bright coals. Grease
your gridiron well, and as soon as it is hot, lay the shad upon it,
the flesh side down; cover with a dripping-pan and broil it for about
a quarter of an hour, or more, according to the thickness. Butter it
well and send it to the table. Covering it while broiling gives it a
more delicious flavor.


BAKED SHAD.

Many people are of the opinion that the very best method of cooking a
shad is to bake it. Stuff it with bread crumbs, salt, pepper, butter
and parsley, and mix this up with the beaten yolk of egg; fill the
fish with it, and sew it up or fasten a string around it. Pour over it
a little water and some butter, and bake as you would a fowl. A shad
will require from an hour to an hour and a quarter to bake. Garnish
with slices of lemon, water cress, etc.

_Dressing for Baked Shad._--Boil up the gravy in which the shad was
baked, put in a large tablespoonful of catsup, a tablespoonful of
brown flour which has been wet with cold water, the juice of a lemon,
and a glass of sherry or Madeira wine. Serve in a sauce boat.