| Four pounds of fish | 4 | |
| Three ounces of salt | } | 0¼ |
| One half-ounce of sugar | ||
| One quarter-ounce of pepper | ||
| Bay-leaf, thyme | 0½ | |
| Two pounds of oatmeal | 4 | |
| 8¾ |
Cut four pounds of fresh fish of any kind in large pieces; put it in your pan, with three ounces of salt, half an ounce of sugar, a little pepper, two bay leaves, a little thyme, one quart of water, and let it stew gently; mix two pounds of oatmeal with seven quarts of lukewarm water, and pour it over the fish; stir it gently, so as not to break it too much; let it boil twenty minutes, and it is done.
A red herring or dried salt fish, previously soaked, is exceedingly good to make this food; but omit the salt if all salt fish is used.
No. 7.—Curry Fish.
| Four onions, sliced | } | 0½ |
| One bay-leaf | ||
| Two apples, sliced | ||
| Quarter of a pound of fat | 1½ | |
| Three ounces of salt | } | 0¼ |
| Half an ounce of sugar | ||
| One pound of rice | 2 | |
| An ounce of curry powder | 0¾ | |
| Six pounds of fish | 6 | |
| 11 |
Put into a stew-pan four onions, a small bunch of bay-leaf, thyme, and savory; two apples, if convenient, with a quarter pound of fat, three ounces of salt, and quarter ounce of sugar, and fry for fifteen minutes. Put one pound of rice, and four quarts of water, and boil till tender: add one ounce of curry powder, mixed in a little water. Cut up six pounds of cheap fish into pieces of the size of an egg; add to the above, and boil for twenty or thirty minutes, according to the kind of fish. Salt and dried fish, previously soaked, cooked in this way, is excellent, omitting the salt.
No. 8.—Food for the Coast.
| Three haddocks | 3 | |
| Two pounds of salt | } | 0½ |
| Quarter of an ounce of sugar | ||
| 3½ |
Take three middle-sized haddocks; remove the gills and interior, and cut open; rub them with two pounds of salt, a quarter of an ounce of sugar; let them remain twenty-four hours, turning occasionally; pass a twig through the eyes, and hang them in a cool, well ventilated place, until rather dry.
Conger eel cut into slices one inch thick, halibut, plaice, mackerel, treated in the same manner (if large they must be crimped) will keep for some time; they can he boiled, baked, broiled, or fried. A pound haddock will take twelve minutes broiling, from fifteen to twenty frying, twenty minutes baking or boiling.