in your butter, with a
meat spoonful of lemon pickle, and the same of walnut catsup, a slice of
lemon, one or two slices of horse-radish, a little beaten mace, salt and
cayenne to your taste; boil them one minute, then take out the
horse-radish and lemon, and serve it up in your sauce boat.

N.B. If you cannot get lobsters, you may make shrimp, cockle, or muscle
sauce, the same way; if there can be no shell fish got, you then may add
two anchovies cut small, a spoonful of walnut liquor, a large onion
stuck with cloves--strain and put it in the sauce boat.

* * * * *

TO DRESS A SALT COD.

Steep your salt fish in water all night, with a glass of vinegar; it
will take out the salt, and make it taste like fresh fish; the next day
boil it; when it is enough take off the skin, pull it in fleaks into
your dish, then pour egg sauce over it, or parsnips boiled and beat
fine, with butter and cream; send it to the table on a water plate, for
it will soon grow cold.

* * * * *

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. After the sturgeon is
split through the back bone, take a piece with the skin on, which is
essential to its appearance and goodness, cut of