Broiled Shad with Sorrel

Scale and draw a shad which has a soft roe, cut off the fins, wipe it, and make
incisions on both sides. Place the shad in a deep dish, baste it with oil, season to
taste with salt and pepper, and let it macerate for one hour. Broil the fish over a
clear fire, turning and basting it frequently with the oil in which it is soaked. Boil a
quantity of sorrel as for garnish, make a border of it on a hot dish, place the shad in
the center, pour over a little parsley sauce and serve, accompanied by a sauceboatful
of the sauce.