* * * * *
MATELOTE OF ANY KIND OF FIRM FISH.
Cut the fish in pieces six inches long, put it in a pot with onion,
parsley, thyme, mushrooms, a little spice, pepper and salt--add red wine
and water enough for gravy, set it on a quick fire and reduce it
one-third, thicken with a spoonful of butter and two of flour; put it in
a dish with bits of bread fried in butter, and pour the gravy over it.
* * * * *
CHOWDER, A SEA DISH.
Take any kind of firm fish, cut it in pieces six inches long, sprinkle
salt and pepper over each piece, cover the bottom of a small Dutch oven
with slices of salt pork about half boiled, lay in the fish, strewing a
little chopped onion between; cover with crackers that have been soaked
soft in milk, pour over it two gills of white wine, and two of water;
put on the top of the oven, and stew it gently about an hour; take it
out carefully, and lay it in a deep dish; thicken the gravy with a
little flour and a spoonful of butter, add some chopped parsley, boil it
a few minutes, and pour it over the fish--serve it up hot.
* * * * *
TO PICKLE STURGEON.
The best sturgeons are the small ones, about four feet long without the
head, and the best part is the one near the tail.
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