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, and broil it for about a. quarter of an hour or more,
according to the thickness. Butter it well, and send it to table.
You may serve with it melted butter in a sauce-boat.
Or you may cut it into three pieces and broil it without
splitting. It will then, of course, require a longer time. If done
in this manner, send it to table with melted butter poured over
it.