LOBSTER CHOWDER.--Four or five pounds of lobster, chopped fine; take
the green part and add to it four pounded crackers; stir this into
one quart of boiling milk; then add the lobster, a piece of butter
one-half the size of an egg, a little pepper and salt, and bring it to
a boil.
HOW TO BOIL MACKEREL.--Rub them with vinegar; when the water boils,
put them in with a little salt, and boil gently 15 minutes. Serve
with fennel and parsley chopped, boil, and put into melted butter, and
gooseberry sauce.
SALT MACKEREL.--Soak the fish for a few hours in lukewarm water,
changing the water several times; then put into cold water loosely
tied in cloths, and let the fish come to a boil, turning off the water
once, and pouring over the fish hot water from the tea-kettle; let
this just come to a boil, then take them out and drain them, lay them
on a platter, butter and pepper them, and place them for a few moments
in the oven. Serve with sliced lemons, or with any fish sauce.
HOW TO FRY OYSTERS.--Use the largest and best oysters; lay them in
rows upon a clean cloth and press another upon them, to absorb the
moisture; have ready several beaten eggs; and in another dish some
finely crushed crackers: in the frying pan heat enough butter to
entirely cover the oysters; dip the oysters first into the eggs, then
into the crackers, rolling it or them over, that they may become well
incrusted; drop into the frying pan and fry quickly to a light brown.
Serve dry and let the dish be warm.
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