When the fish is nearly done, add a quart of vinegar. In putting away, use as much liquor as will cover it.—Mrs. J. W. S.
Baked Shad.
Open the shad down the back, wash well and salt it; wipe dry and rub inside and out with a little cayenne pepper. Prepare a stuffing of bread, seasoned with pepper, salt, thyme, or parsley, celery-seed, a little chopped onion, piece of butter, size of a walnut.
Tie up the fish and put in a baking pan with one pint water (to a good sized fish) and butter, size of a hen's egg. Sprinkle with flour, baste well and bake slowly an hour and a half.—Mrs. J. H. F.
To Fry Shad.
Clean and hang in a cool place. When ready to use wash thoroughly, cut up and sprinkle lightly with flour, pepper, salt, and fry with lard.—Mrs. R——.
To Roast Shad.
Fill the inside with forcemeat, sew it up and tie it on a board, not pine, cover with bread crumbs, a little salt, and pepper, and place before the fire. When done one side, turn it; when sufficiently done, pull out the thread; dish and serve with drawn butter and parsley.—Mrs. D.
To Broil Shad.
Clean, wash, and split the shad, and wipe it dry.