506 APPENDIX. 
tomatoes sliced (or half a bottle tomato catsup instead) ; one 
bottle port or claret, or other wine (the two former are best) ; 
half a nutmeg grated, a tea-spoonful each of fine summer sa- 
vory and thyme, and a few cloves, mace, allspice, black pep- 
per, and slices of lemon. Put the first five articles in the pot 
in layers, and alternately, in the order above stated; sprinkle 
over each layer a portion of each of the other ingredients, 
then put in water enough to cover all. Cover close, and let 
it simmer, and stir occasionally till done. It should not boil, 
but simmer slowly, and the cover should be taken off as sel- 
dom as possible; on this the flavor depends. When the fish 
on top is done, serve up the chowder. 
CLAM CHOWDER. 
Butter the bottom and sides of a deep tin or earthen dish ; 
strew the bottom thickly with bread crumbs or rolled crack- 
er (soaked) ; sprinkle over it pepper and pieces of butter the 
size of a hickory-nut, and parsley chopped fine; then put ina 
double layer of clams. Sprinkle also over them pepper and 
pieces of butter, then another layer of soaked crumbs or crack- 
er, and again a double layer of clams, pepper, butter, and so 
on, the last layer being of crumbs; add, finally, a cup of milk, 
or, in lieu of it, water. Put a plate over the top, with coals 
above and below, or bake in an oven three quarters of an 
hour. Iftoo dry, before it is done add enough milk or water 
to moisten it. 
Fifty clams, half a pound of soda biscuit or bread crumbs, 
and a quarter of a pound of butter, is the quantity necessary 
for this receipt. 
FISH EN GRILLE OU EN PAPILLOTE. 
Seale and draw your fish, wipe it dry, but use no water. 
Cut off the head, tail, and fins. Take dry, mealy potatoes 
boiled and mashed, and mix plenty of butter with them; 
when thoroughly mixed into paste or dough, envelop each 
fish in a coating of them, and broil it on a gridiron till done, 
