Those who have only seen the bloated, unsightly “hornpouts” that play
the scavengers about city wharves, are excusable for entertaining a
prejudice against them as an article of food. But the small cat-fish
of our inland lakes and streams are altogether respectable, except in
their unfortunate name.
6 cat-fish, in average weight half a pound apiece.
½ lb. salt pork.
1 pint milk.
2 eggs.
1 head of celery, or a small bag of celery seed.
Skin and clean the fish and cut them up. Chop the pork into small
pieces. Put these together into the pot, with two quarts of water,
chopped sweet herbs, and the celery seasoning. Boil for an hour, or
until fish and pork are in rags, and strain, if you desire a regular
soup for a first course. Return to the saucepan and add the milk, which
should be already hot. Next the eggs, beaten to a froth, and a lump
of butter the size of a walnut. Boil up once, and serve with dice of
toasted bread on the top. Pass sliced lemon, or walnut or butternut
pickles with it.