Yield: 24 servings
Measure | Ingredient |
---|---|
4 tablespoons | Onion; chopped |
1 quart | Potato; boiled & mashed |
1½ pounds | Sea biscuit; broken |
1 tablespoon | Thyme |
1 tablespoon | Savory |
6 ounces | Mushroom catsup |
1 quart | Port |
½ \N | Nutmeg; grated |
\N \N | From: Jim Anderson |
¼ teaspoon | Cloves, ground |
¼ teaspoon | Mace, ground |
¼ teaspoon | Allspice |
6 pounds | Cod; cut in slices |
25 \N | Oysters |
\N \N | Pepper, black |
\N \N | Lemon; slices |
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.