This is the receipt for baking shad at the Philadelphia "fish house."
22. Cut a shad in six or eight pieces, wash and wipe it dry. Mix one dessert spoonful of ground allspice, half a table spoonful of black pepper, and half a table spoonful of salt--sprinkle a portion of this seasoning over each piece of shad. Put them into a stone jar with enough good cider vinegar to cover them; cover the jar with a clean cloth, and over this tie closely several thicknesses of brown paper to keep in the steam; set it in a moderate oven and let it remain twelve hours.
This is very good, but the fish is dark colored. When potted according to No. 2, it retains its whiteness.
23. Cut a shad in about half a dozen pieces, wash it and wipe it dry. Mix together two table spoonsful of whole allspice and one table spoonful of whole black pepper; put one table spoonful and a half of salt over the shad the evening before it is to be potted, the next morning sprinkle over it a half a tea spoonful of cayenne pepper. Place the shad in a stone jar, and over each layer throw a portion of the grains of pepper and allspice, cover it with vinegar and set it in a moderate oven for twelve hours.
24. Cut it in slices about a quarter of an inch thick; wash and dry them, season with cayenne pepper and salt; have ready a pan of hot lard and fry your fish in it till of a delicate brown on both sides.
Some dip the cutlets in beaten egg and then in bread crumbs and fry it. When done in this manner it should be cut rather thinner than according to the first method.
Or, heat your gridiron, grease the bars, season your fish with cayenne pepper and salt, and broil it till of a fine brown color. Lay it on a dish and butter it.
25. Cut each fish in two parts, down the back and stomach; take out the upper part of the back bone next the head; wash and wipe them dry, season with cayenne pepper and salt, and dredge flour over them; fry them in hot lard of a nice light brown.
Some dress them like oysters; they are then dipped in beaten egg and bread crumbs and fried in hot lard. They are very nice dipped in beaten egg, without the crumbs, and fried.
26. Clean your herring, wash them well and wipe them dry; then rub each one with salt and cayenne pepper; place in your jar a layer of herring, then some grains of allspice, half a dozen cloves, and two or three blades of mace; then put in another layer of herring, and so on till all are in; cover the herring with cold vinegar, tie up the jar closely with several thicknesses of paper, and set it in the oven after the bread has been drawn out; let it remain there all night. As soon as they become cold they will be fit for use.