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Shad, Potted

Clean the shad, take off the head, tail, and fins, and cut the fish into pieces to suit the jar in which it is to be potted. Pound, first separately and afterwards together, two blades of mace, two tea-spoonfuls of allspice, and a tea-spoonful of cloves. Sprinkle a little pepper, salt, and cayenne over the pieces of fish, pack them in layers in a jar, and dredge a little of the seasoning over each layer. When the jar is full cover the whole with vinegar, put the lid on the jar, or if it is necessary to tie a covering of paper or cloth over it, lay a piece of dough upon this to prevent the steam escaping. Put the shad in a moderate oven, and bake until done enough. Keep the potted fish covered with the liquor till wanted. It will make a good breakfast relish. Herrings may be potted in the same way. Time to bake, about three hours.