Catfish Chowder

Be sure to remove all the bones from the boiled catfish before combining with the butter and cream.

Wash the fish in warm water, then place it on the fire in just enough water to cover it, and boil until tender, or until the bones will slip out. Take out the largest bones, chop up the fish, put it into a stewpan with about a pint of water, a large piece of butter, one breakfast cupful of cream, a small quantity of pepper and salt, one small onion, one teaspoonful of mustard, and one-half teacupful of walnut catsup, and stew the mixture until quite thick. Garnish with sliced lemons, and serve hot.