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.
TO MAKE STOCK FOR SOUPS AND GRAVY.
To one shin of beef and one of veal, add eight quarts of water, and salt to the taste; skim it well, and let it boil till it is quite thick: take out all the meat, and pour off the stock; set it away till next day: you can add some of this to your soup, and it will improve it very much. Geese, ducks, and chickens are very good stewed in stock made after the above receipt, and then browned in an oven.
TO STEW SWEET-BREADS.
Parboil them; then cut in small pieces; season with pepper, salt, and nutmeg; put them down to stew in some veal gravy, and just before you take them up, add some mushroom catsup and a glass of wine.
TO ROAST SWEET-BREADS.
Half boil them; then take them up; lard them with ham, and roast before the fire: season with cayenne pepper, salt and mushroom catsup.
TO HASH MUTTON.
Cut in small pieces; have two onions fried brown; put it down in a little good gravy; just before you dish it, season with pepper, salt, a little currant jelly and wine, or a spoonful of walnut pickle.