Fried Shad.
Clean, wash, and wipe a fine roe-shad. Split it and cut each side into four or five pieces, leaving out the head and tail, and cutting off the fins: Sprinkle with salt and pepper; roll in flour and fry to a fine brown in plenty of lard or dripping, turning as each piece browns. Drain well, and serve hot. Garnish with sliced cucumber, pickle and parsley, and pass sliced lemon with it. Send around mashed potatoes with this dish.