This is a popular dish upon Southern tables, and is good anywhere.
Clean, wash, and wipe a fine roe-shad; split and cut each side into
four pieces, leaving out the head, and removing fins and tail. Sprinkle
with salt and pepper, and dredge with flour. Have ready a frying pan of
boiling hot lard or drippings; put in the fish and fry brown, turning
at the end of five minutes to cook the other side. Fry the roe in the
same way; lay the fish in the middle of the dish, and the roe outside
of it; garnish with water-cresses and sprigs of pickled cauliflower,
and eat with catsup.