Sprinkle with pepper and salt, and place it over a clear, slow fire, with the skin down so as to retain the juice; put on a clean gridiron, rubbed with lard. Turn it when nearly done; take up, and season with a generous piece of butter, salt, and pepper to taste.—Mrs. S.
Potted Shad.
Cut the fish as for frying; pack in a stone jar with layers of mixed spices, seasoning with salt; after the jar is filled, pour vinegar over; cover tightly with a cloth. Put the jar in a large pot of water and boil until the fish is thoroughly done.
A nice relish for tea.—Mrs. C. L. T.
To Barbecue a Shad.
Split the back of the fish, pepper and salt it, and put on the gridiron with the skin down.
Baste the upper side of the fish with butter; brown a little piece of butter with a small quantity of flour, and when brown add pepper, salt, and a little water.
Dish in a tureen.—Mrs. J. W. S.
Scolloped Sturgeon.
Four pounds sturgeon, boiled; when cold, pick to pieces and then wash and squeeze out the water. Make a mayonnaise dressing, using celery, cayenne pepper instead of black pepper, and salt. Serve on white lettuce leaves.—Mrs. R. R.