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 tea-spoonful 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.