CATFISH SOUP.
Take one large catfish, clean it well, cut off the head; then cut the fish in half; put it in a pot with two onions, and a bunch of parsley cut up fine, and some pepper and salt; put in a quart of water, and stew slowly till the fish is tender; then add a pint of milk and a quart of water; let this all simmer for half an hour; roll a piece of butter in a little flour: in twenty minutes after the butter and flour go in, it will be sufficiently done.