| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Canadian |
Canadian, Fish, Stews |
24 |
Servings |
INGREDIENTS
| 4 |
T |
Onion, chopped |
| 1 |
qt |
Potato, boiled & mashed |
| 1 1/2 |
lb |
Sea biscuit, broken |
| 1 |
T |
Thyme |
| 1 |
T |
Savory |
| 6 |
oz |
Mushroom catsup |
| 1 |
qt |
Port |
| 1/2 |
|
Nutmeg, grated |
| 1/4 |
t |
Cloves, ground |
| 1/4 |
t |
Mace, ground |
| 1/4 |
t |
Allspice |
| 6 |
lb |
Cod, cut in slices |
| 25 |
|
Oysters |
|
|
Pepper, black |
|
|
Lemon, slices |
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. From: Jim
Anderson Submitted By SAM WARING
<SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On WED, 01 NOV 1995 111959
GMT From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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