alexanderstadlercollection

"Spring would bring our first and just about only fish-shad. It would always be served for breakfast, soaked in salt water for an hour or so, rolled in seasoned cornmeal, and fried carefully in home-rendered lard with a slice of smoked shoulder for added flavor. There were crispy white potatoes, fried onions, batter bread, any food left over from supper, blackberry jelly, delicious hot coffee, and cocoa for the children. And perhaps if a neighbor dropped in, dandelion wine was added. With the morning feeding of the animals out of the way, breakfast was enjoyable and leisurely."

Edna Lewis,  The Taste of Country Cooking