| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Canadian | Stews, Fish, Canadian | 24 | Servings |
INGREDIENTS
| 4 | tb | Onion; chopped |
| 1 | qt | Potato; boiled & mashed |
| 1 1/2 | lb | Sea biscuit; broken |
| 1 | tb | Thyme |
| 1 | tb | Savory |
| 6 | oz | Mushroom catsup |
| 1 | qt | Port |
| 1/2 | Nutmeg; grated | |
| 1/4 | ts | Cloves, ground |
| 1/4 | ts | Mace, ground |
| 1/4 | ts | Allspice |
| 6 | lb | Cod; cut in slices |
| 25 | Oysters | |
| Pepper, black | ||
| Lemon; slices | ||
| From: Jim Anderson Submitted By SAM WARING |
INSTRUCTIONS
Four tablespoons of onions, fried with pork. One quart of boiled potatoes, well mashed. One and a half pounds sea-biscuit, broken. One teaspoon of thyme, mixed with one of summer savory. Half-bottle of mushroom catsup. One bottle of port or claret. Half of a nutmeg, grated. a few clove mace and alspice. Six pounds of fish, cod or sea-bass, cut in slices. Twenty-five oysters, a little black pepper, and a few slices of lemon. The whole put in a pot and covered with an inch of water, boiled for an hour, and gently stirred. <[email protected]> On WED, 01 NOV 1995 111959 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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