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.