SPICED SHAD.
16. 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.