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.
HALIBUT.
24. Cut it in slices about a quarter of an inch thick; wash and dry them, season with cayenne pepper and salt; have ready a pan of hot lard and fry your fish in it till of a delicate brown on both sides.
Some dip the cutlets in beaten egg and then in bread crumbs and fry it. When done in this manner it should be cut rather thinner than according to the first method.
Or, heat your gridiron, grease the bars, season your fish with cayenne pepper and salt, and broil it till of a fine brown color. Lay it on a dish and butter it.