PICKLED SHAD--I
Boil a shad in salted water to cover, drain and cool. Add to the
water in which it was boiled half as much vinegar and a red pepper
pod, whole cloves, allspice, and mace to season. Boil for an hour.
Cut the fish into large pieces, put into an earthen jar and pour
the boiling spiced liquid over the fish. Cover and let stand for
two days before using.
PICKLED SHAD--II
Cut a large shad into pieces, put a layer in the bottom of an earthen
crock, sprinkle with salt, and add a few whole cloves, allspice,
peppers, and bay-leaves. Cover with fish, add more spices, and pour
on strong vinegar to cover. Cover the dish, bake for four hours
in a moderate oven, and let stand for three or four days before
using. Serve cold.
CREAMED SHAD
Cook together a tablespoonful each of butter
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and flour, add two cupfuls of milk and cook until thick, stirring
constantly. Add a teaspoonful of grated onion, take from the fire
and add the beaten yolks of two eggs, and salt, pepper, and minced
parsley to season. Add two cupfuls of cold cooked shad flaked fine,
put into a buttered baking-dish, sprinkle with crumbs and brown
in the oven.
SHAD VERT-PRE
Prepare and clean a small shad and put into a buttered baking-dish
with salt and pepper to season, two finely chopped shallots and
half a wineglassful of white wine.
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