Fry a few slices of salt pork, cut the fish in small pieces, pare and slice the potatoes, add a little onion chopped fine.
Place all in layers in the kettle; season with salt and pepper. Stew over a slow fire thirty minutes.
Cat-fish Chowder.
To be made of New River cat-fish.
Wash the fish in warm water, put it on in just water enough to cover it, boil until tender or until the bones will slip out; take out the largest bones, chop up the fish, put it in a stewpan with a pint of water, a large lump of butter.
1 cup of cream, pepper and not much salt.
1 onion, one teaspoonful mustard, one-half teacupful walnut catsup.
Stew until quite thick, garnish with sliced lemon and serve hot.—Mrs. P. W.
Cat-fish Chowder or Hog-fish.
Take two cat-fish, skin, and boil till thoroughly done; pick very fine and add: