Planked Shad

Procure a hardwood board about an inch and a half thick, and split the shad as for
broiling, put it on the board with the skin side down and fasten it with some tacks,
and put the board over the fire, roasting until done, and rub it every once in a while
with a little butter. The plank should be well seasoned and be heated before placing
the shad upon it or it will flavor the fish with the wood. When done turn it on to a
hot dish, dredge over it some salt and pepper, and cover it with small bits of butter
and serve with lemon cut in quarters.