452 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 ofi" as sel- 

 dom as possible ; on this the flavor depends. When the fish 

 on top is done, serve up the chowder. 



CLAM CHOWDEE. 



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 in a 

 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 clains, pepper, butter, and so 

 on, the last layer being of crumbs ; add, finally, a cup of milk, 

 jor, 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. If too 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 GEILLB OU EN PAPILLOTE. 



Scale and draw your fish, wipe it dry, but use no water. 

 Cut ofi" 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 



