Clean, wash, and wipe the fish. A roe shad is best for this purpose.
Cleanse the roes thoroughly, and having sprinkled both shad and eggs
with salt, wrap in separate cloths and put into a fish-kettle, side
by side. Cover with salted water, and boil from half an hour to
three-quarters, in proportion to the size. Experience is the best rule
as to the time. When you have once cooked fish to a turn, note the
weight and time, and you will be at no loss thereafter. A good rule
is to make a pencilled memorandum in the margin of the receipt-book
opposite certain receipts.
Serve the shad upon a hot dish, with a boat of drawn butter mingled
with chopped eggs and parsley, or egg-sauce. Lay the roes about the
body of the fish. Garnish with capers and slices of hard boiled eggs.