Miss Leslie's New Cookery Book

sauce-boat. [B] To make this vinegar--half fill a bottle with tarragon leaves, and fill it quite up with the best cider vinegar. Cork it tightly, and do not remove the tarragon, but let it remain always at the bottom. The flavor is very fine. Halibut, fresh cod, or any other large fish may be stewed in this manner. TO KEEP A SHAD FRESH.--By the following process, (which we can highly recommend from experience,) a shad may be kept twenty-four hours, or indeed longer, so as to be perfectly fresh in taste and appearance. For instance, if brought _fresh_ from market on Saturday morning, it may be broiled for breakfast on Sunday, and will seem like a fresh shad just from the water. Immediately on bringing it in, let it be scaled, cleaned, washed, split, and wiped dry; cutting off the head and tail. Spread the shad open on a large flat dish. Mix well together in a cup, a heaped table-spoonful of brown sugar; a heaped tea-spoonful of cayenne pepper, and a tea-spoonful of fine salt; and then rub the mixture, thoroughly and evenly, all over the inside of the fish; which, of course, must be spread with the skin or outside downward. Cover it closely with a large tin cover or with another dish, and set it immediately on ice or in a very cold place, and let it rest till next morning, or till it is wanted for cooking. Immediately before you put it on the gridiron, take a clean towel and carefully wipe off the _whole of the seasoning_, not letting a particle of it remain round the edges, or anywhere else. Then put the shad on a previously heated gridiron, over hot coals, and broil it well. Butter it, and send it hot to table, where every one can season it again, according to their taste. PLANKED SHAD.--This is the best way of cooking shad when in perfection, just out of the river; and it is much in use at fishing party dinners. A board or plank, about three inches thick and two feet square, must