Pickled Shad
In season fine large shad can be bought for twenty-five
cents, and each one will be enough for two hearty meals. Thoroughly
clean a fresh shad; cut it in pieces about three inches square, lay it
in a deep baking dish, or earthen crock, seasoning it well with two
tablespoonfuls of salt, one level teaspoonful of pepper, one dozen whole
cloves, two bay-leaves broken, and a bit of lemon or orange peel, if you
have it; pour over it enough vinegar to cover it, tie an oiled or
buttered paper over the top of the dish or crock, and bake the shad five
hours in a moderate oven. The action of the pickle will be to entirely
soften the bones of the fish, so that every part of it will be eatable.
One half of it will cost about fifteen cents; and with the addition of
five cents' worth of bread or potatoes, will make a hearty dinner for
twenty cents.
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