_The, only way in which they are eatable._ Put the fowls in a coop and
feed them moderately for a fortnight; kill one and cleanse it, cut off
the legs and wings, and separate the breast from the ribs, which,
together with the whole back, must be thrown away, being too gross and
strong for use. Take the skin and fat from the parts cut off which are
also gross. Wash the pieces nicely, and put them on the fire with abort
a pound of bacon, a large onion chopped small, some pepper and salt, a
few blades of mace, a handful of parsley, cut up very fine, and two
quarts of water, if it be a common fowl or duck--a turkey will require
more water. Boil it gently for three hours, tie up a small bunch of
thyme, and let it boil in it half an hour, then take it out. Thicken
your soup with a large spoonful of butter rubbed into two of flour, the
yelks of two eggs, and half a pint of milk. Be careful not to let it
curdle in the soup.
* * * * *
CATFISH SOUP.
_An excellent dish for those who have not imbibed a needless prejudice
against those delicious fish._
Take two large or four small white catfish that have been caught in deep
water, cut off the heads, and skin and clean the bodies; cut each in
three parts, put them in a pot, with a pound of lean bacon, a large
onion cut up, a handful of parsley chopped small, some pepper and salt,
pour in a sufficient quantity of water, and stew them till the fish are
quite tender but not broken; beat the yelks of four fresh eggs, add to
them a large spoonful of butter, two of flour, and half a pint of rich
milk; make all these warm and thicken the soup, take out the bacon, and
put some of the fish in your tureen, pour in the soup, and serve it up.
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