Fried Shad au Gratin.
Clean, wash, and wipe a fine roe-shad. Take off head, tail, and fins, and cut into eight pieces. Pepper and salt these; dip into beaten egg, then in cracker-crumbs, and fry in hot dripping or lard. Drain, and serve on a hot, flat dish. The roes should be parboiled, then cooled—afterward dipped in egg and cracker, fried in the same manner as the fish, and dished with it.