3 shad or 6 small mackerel
¹⁄₃ cup salt
¹⁄₈ teaspoon cayenne pepper
¹⁄₆ cup whole cloves
¹⁄₆ cup peppercorns
¹⁄₆ cup whole allspice
1 onion, sliced
Vinegar to cover
Clean the fish, remove the head, tail, fins, skin, and large bones. The
small bones will be dissolved in the vinegar. Cut the fish into pieces
for serving. Mix the salt, pepper, and spices. Pack the fish in layers
in a small stone crock or deep agate-ware utensil, sprinkling the salt
and adding pieces of onion between the layers. Pour over it vinegar to
completely cover it. In the absence of a tight-fitting cover, use heavy,
buttered paper tied on. Bake it for five or six hours in an insulated
oven, the stones heated until the paper test shows a delicate brown.
Potted fish will keep well if put into a cold place and kept covered
with vinegar. It makes a good relish for lunch or tea.