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.