APPENDIX. 505 
FRESH MACKEREL A LA MAITRE D’HOTEL. 
Split the fish along the back; wipe it clean and dry ; pour 
over it oil, with pepper and salt, and let it soak in this as long 
as convenient—the longer the better; then boil it first on the 
inside (as all fish should be boiled) ; then turn it over, basting 
it from time to time with the oil, etc. ; mix thoroughly a piece 
of butter, some chopped parsley, salt, and pepper together, 
and put it in a dish; when the fish is done, put it on the mix- 
ture and serve hot. 
DANIEL WEBSTER’S CHOWDER. 
4 table-spoonfuls of onions, fried with pork. 
1 quart of boiled potatoes, well mashed. 
Ibs. sea-biscuit, broken. 
1 tea-spoonful of thyme, mixed with one of summer savory. 
% bottle mushroom catsup. 
1 bottle of port or claret. 
+ nutmeg, grated. 
A few cloves, mace, and alspice. 
6 lbs. fish, sea bass or cod, cut in slices. 
25 oysters, a little black pepper, and a few slices of lemon. 
The whole put in a pot and covered with an inch of water, 
boiled for an hour and gently stirred. 
MAJOR HENSHAW’S CHOWDER, 
Cut up a pound and a half or two pounds of old salt pork 
into small pieces, and put it in a pot that has a close cover. 
Put in four table-spoonfuls of sliced onions when the pork is 
nearly tried out, and when the pork is entirely tried out re- 
move the pieces with a skimmer or large spoon. 
Then take six pounds of sea or striped bass, cod, or any 
other firm fish, and cut it in slices; a pound and a half of 
broken biscuit; twenty-five large or fifty small oysters (these 
may be omitted if out of season); one quart of boiled pota- 
toes well mashed; half a dozen large, or eight or ten small 
