Appbkdix. 451 



PEESH iLiCKEEEL 1 LA MaItEE d'hoTEL. 



Split the fislf 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. 



iCaniel webstee's chowdee. 



4 table-spoonfuls of onions, fried with p9rk. 



1 quart of boiled potatoes, well mashed. 



1^ lbs. sea-biscuit, broken. 



1 tea-spoonful of thyme, mixed with one of summer savory. 



i bottle mushroom catsup. 



1 bottle of port or claret. 



i 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 pdt and covered with am inch of water, 

 boiled for, an hour and gently stirred. 



' MAJOE HENSHAW'S CHOWDEE. 



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, 6od, 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 



