| 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.
<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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