This is a method used all through "the low country, from Santee to Port Royal.". If prepared right, the bones really
dissolve.
This is an old "receipt."
1 3/4 pound Shad, cleaned
Cheese cloth
1 quart water
1 tablespoon vinegar
Chopped onion, fennel see, mace (if desired)
Salt and pepper
Bacon strips
Place the cleaned shad in a large piece of cheese cloth for easy handling.
Boil it very gently in the water to which the vinegar has been added.
Add chopped onion and spices to the water if desired.
Boil 20 minutes; remove the shad and drain off water.
Salt shad inside and out and sprinkle with pepper.
Place one or two strips of bacon in fish; fold fish halves together, and place in a heavy roaster, the heavier the better.
Place one or two strips of bacon on the top of the fish.
Cover and bake in a 200 degree oven for five to six hours.
Add the shad roe about 30 minutes before the fish is done.
Uncover and place under broiler just long enough for fish to brown on top.
Add more bacon if necessary if the fat is needed to brown.
Marion Brown's
Southern
Cook Book
