POTTED SHAD, No. 1.
22. 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 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.
[POTTED SHAD, No. 2.]
23. 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.