16. Spiced Shad

One large shad. Two table spoonsful of salt. Three tea spoonsful of cayenne pepper. Two table spoonsful of whole allspice. As much vinegar as will cover it.

Split the shad open, rub over it two table spoonsful of salt, and let it stand several hours. Have ready a pot with boiling water in it sufficient to cover the shad, allowing a tea spoonful of salt to every quart of water. Boil it twenty minutes. Take it out of the water, drain it, bruise your allspice just so as to crack the grains. Sprinkle over your shad the allspice and pepper, and cover it with cold vinegar.

17. Boiled Shad

Clean your shad, wash it and wipe it, flour it well, wrap it in a cloth, and put it into a large vessel of boiling water with a great deal of salt. It will require about twenty minutes to cook it. Serve it with egg sauce, or rich drawn butter.

18. Fried Shad

Cut your shad in half, wash it and wipe it dry, score it and season with cayenne pepper and salt, dredge flour over it, and fry it in hot lard. When done, put the two halves together, that it may assume the appearance of a whole fish.

19. Broiled Shad

Split your shad down the back, wash it and season it well with salt. Have your gridiron heated, grease the bars, put on the shad and broil it slowly till quite done. It should be of a fine brown on both sides. If designed for the dinner table, after having basted it well with butter on both sides, fold it over, that it may assume its original form, and serve it.

20. Baked Shad

Open your shad by cutting it down the back, wash it well and wipe it dry, score it and season it with cayenne pepper and salt; put it in a pan with two ounces of butter cut in small pieces, put a few pieces of butter in the bottom of the pan and the remainder on the shad, add two table spoonsful of water. Place it in a very moderate oven and let it stand three or four hours.

21. Shad Roasted On A Board

Take a piece of clean oak board about three inches thick, and two feet square, stand it before the fire till the board is very hot, indeed almost charred. Have your shad split down the back, cleaned, washed, wiped dry, and seasoned with salt; fasten it to the hot board with a few small nails; the skin side should be next the board, place the board before the fire with the head part down; as soon as the juices begin to run, turn it with the tail down; it should be turned frequently in order to retain the juices. When done butter it and serve it hot. Send it to the table on the board.

This is the receipt for baking shad at the Philadelphia "fish house."

22. Potted Shad, No. 1

Cut a shad in six or eight pieces, wash and wipe it dry. Mix one dessert spoonful of ground allspice, half a table spoonful of black pepper, and half a table spoonful of salt - sprinkle a portion of this seasoning over each piece of shad. Put them into a stone jar with enough good cider vinegar to cover them; cover the jar with a clean cloth, and 3 over this tie closely several thicknesses of brown paper to keep in the steam; set it in a moderate oven and let it remain twelve hours.

This is very good, but the fish is dark colored. When potted according to No. 2, it retains its whiteness.

23. Potted Shad, No. 2

Cut a shad in about half a dozen pieces, wash it and wipe it dry. Mix together two table spoonsful of whole allspice and one table spoonful of whole black pepper; put one table spoonful and a half of salt over the shad the evening before it is to be potted, the next morning sprinkle over it a half a tea spoonful of cayenne pepper. Place the shad in a stone jar, and over each layer throw a portion of the grains of pepper and allspice, cover it with vinegar and set it in a moderate oven for twelve hours.