Broiled Shad

Remove the scales from a large shad, clean it well, cut off the fins and score it
on both sides. Place the fish in a deep dish with some chopped shallots, parsley, oil
and salt and let it macerate for one hour. Grease a gridiron well, warm it, and lay
on the fish ; broil it over a clear fire, turning it occasionally and basting it with oil.
The shad will require from thirty to forty-five minutes to cook, according to its size.
When ready, place the fish on a folded napkin on a hot dish garnished with parsley
and serve with a sauceboatful of maitre d’hotel sauce.