(Directions for Cookery, 1851)

Having cleaned the fish, split it down the back, and lay it (with the skin side downward) upon a large dish. Mix together a large table-spoonful of brown sugar, a small teaspoonful of salt, and a tea-spoonful of cayenne pepper. Cover the shad with this mixture, spread on evenly, and let it rest in it till next day, (unless you want it the same evening,) keeping it in a cold place.

Immediately before cooking, wipe the seasoning entirely off, and dry the shad in a clean cloth. Then broil it in the usual manner.

This way of keeping shad a day or two is much better than to salt or corn it. Prepared as above it will look and taste as if perfectly fresh. Any other fish may be kept in this manner.



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Classic Seafood Recipes & Fish Recipes

CLASSIC RECIPES FOR FISH, Freshwater and Saltwater


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