Split and wash the shad, and afterwards dry it in a cloth. Season it with salt and pepper. Have ready a bed of clear bright coals. Grease your gridiron well, and as soon as it is hot lay the shad upon it, and broil it for about a quarter of an hour or more, according to the thickness. Butter it well, and send it to table. You may serve with it melted butter in a sauce-boat.
Or you may cut it into three pieces and broil it without splitting. It will then, of course, require a longer time. If done in this manner, send it to table with melted butter poured over it.
BOILED ROCK-FISH.
Having cleaned the rock-fish, put it into a fish-kettle with water enough to cover it well, having first dissolved a handful of salt in the water. Set it over a moderate fire, and do not let it boil too fast. Skim it well.
When done, drain it, and put it on a large dish. Have ready a few eggs boiled hard. Cut them in half, and lay them closely on the back of the fish in a straight line from the head to the tail. Send with it in a boat, celery sauce flavoured with a little cayenne.
SEA BASS OR BLACK FISH.
May be boiled and served up in the above manner.
PICKLED ROCK-FISH.
Have ready a large rock-fish. Put on your fish-kettle with a sufficiency of water to cover the fish amply; spring or pump water is best. As soon as the water boils, throw in a tea-cup full of salt, and put in the fish. Boil it gently for about half an hour, skimming it well. Then take it out, and drain it, laying it slantingly. Reserve a part of the water in which the fish has been boiled, and season it to your taste with whole cloves, pepper, and mace. Boil it up to extract the strength from the spice, and after it has boiled add to it an equal quantity of the best vinegar. You must have enough of this liquid to cover the fish again. When the fish is quite cold, cut off the head and tail, and cut the body into large pieces, extracting the back-bone. Put it into a stone jar, and when the spiced liquor is cold, pour it on the fish, cover the jar closely, and set it in a cool place. It will be fit for use in a day or two, and if well secured from the air, and put into a cold place will keep a fortnight.