POTTED SHAD.
Take fine large shad, and when they are thoroughly cleaned and washed, split them in two and cut them in square pieces. Place a layer of fish in a stone crock; (a glazed one will not answer;) sprinkle over it salt, cloves, whole pepper and mace; thus continue till your crock is filled; pour over it the best pure cider vinegar; cover the mouth of the crock with a bladder, which should be tied down sufficiently tight, to prevent the steam from escaping; place it in a moderately warm oven, and let it bake for several hours. It is a good plan to send it to a bake-house, and let it be put in a brick oven, after the bread is taken out. If properly done, the bones will all be dissolved, and it will be almost equal to salmon.