Boil fourteen pounds of Gorgona fish for ten or twelve minutes with ten quarts of river water, rub the fish through a sieve, saving the water to again boil any of the fish that will not pass. When the bones are all dissolved, strain, add the water to the pulp of the fish along with
| Bay salt | 1 | lb. |
| Wheaten flour | 1 | lb. |
| Cayenne pepper | ½ | oz. |
| Mushroom catsup | ¼ | pint. |
Put it into bottles, which cork and seal well.
TOMATO PASTE.
Scald and peel twenty large fine tomatoes, put them in a stone jar, tie paper over, and leave them in a warm oven for an hour. Take off the liquid that floats on the top and press the fruit through a sieve. Add to every quart of the tomatoes half a pint of good sharp vinegar, and seasoning to your taste with this mixture, viz.
| Bay salt | 6 | oz. |
| Mace, in powder | ¾ | oz. |
| Cayenne, in powder | ½ | oz. |
| Cloves, in powder | 1½ | oz. |
| Bay leaf | 1 | oz. |
Put it into a clean saucepan, stir it continually from the bottom for three hours and until you have got a smooth nice thick mass, which when cold put into jars and cover well with bladder. It will be found of essential service in seasoning soups, &c., when tomatoes are not to be had.
TOMATO CATSUP.
Take twenty fine tomatoes and scatter over them, upon a dish, twelve ounces of table salt, so let them lie three days. Next boil together
| Mace, bruised | ¼ | oz. |
| Cloves, bruised | ¼ | oz. |
| Black pepper, bruised | ½ | oz. |
| Jamaica pepper, bruised | ½ | oz. |
| Long pepper, bruised | ½ | oz. |
| Ginger | ½ | oz. |
| Mustard seed, bruised | ¾ | oz. |
| Two dozen capsicums | ||
| Six heads of garlic | ||
| One stick of horseradish, sliced | ||
| Best London pickling vinegar | 1 | quart |