Seafood cookery in North Carolina

Salt, pepper, catsup, Worcestershire sauce, hot pepper V2 cup vinegar Corn meal Prepare crabs for stew, washing well. Fry cut cubes of salt pork until brown and put in a deep pot. Add alternating layers of crabs and onions, peeled and sliced. Cover with hot water. Add vinegar and salt and pepper to taste. Bring to a boil and let boil 15 minutes. Add Worcestershire, catsup and hot pepper to taste. Cook 15 minutes longer. Sprinkle in a little meal. Let cook until thickened. If not as thick as desired, add more meal. Serves 8. Turtle Soup 1 small can evaporated milk Salf and pepper Turtle meat 6 medium potatoes, diced 5 small onions, chopped Cut turtle meat in small pieces. Place in a heavy cooking pot. Cover with water. Cook until meat is tender. Add potatoes and onions. Cook until meat and vegetables are done. Evaporated milk may be added just before serving if desired. Season to taste. Pine Bark Stew It is an old Tar Heel custom to prepare stews of the muddle type in black iron washpots over a fire outdoors. In the old days this fire was often made from pine bark. That's how the name originated. lbs. red snapper fillets or other fish fillets, fresh or frozen cup chopped bacon cup chopped onion cons tomatoes (1 lb. 13 oz. each) cup catsup cups diced potatoes tbsp. Worcestershire sauce tsp. salt tsp. pepper Thaw frozen fillets. Skin if necessary. Cut fillets into 1-inch pieces. Fry bacon until lightly browned in a large kettle on a preheated barbecue grill. Add onion and cook until tender. Add tomatoes, catsup, potatoes, and seasoning. Cook for 30 minutes, stirring occasionally. Add fish and continue cooking until potatoes are tender. Serves 6. Fish Chowder 6 medium potatoes, boiled and diced 2 small cons tomato paste 2 lbs. fish (mullet, snapper or grouper) 1 tbsp. butter 3 strips bacon Small pod garlic Fry bacon and brown onions in fat. Add tomato paste and cook 15 minutes. Cut fish in squares and add. Cook slowly for 10 minutes. Chop garlic fine and add to mixture with butter, pepper and salt to taste. Fish Chowder — New England Style lb. fillets 1 cup potatoes, diced tbsp. bocon, chopped 2 cups rich milk cup onions, chopped Vi tsp. salt cups hot woter Dash pepper Cut fillets in about 1-inch cubes. Fry bacon until crisp and browned. Add onions and brown slightly. Add water and potatoes and cook 10 minutes or until potatoes are partially tender. Add fish, and cook until it can be flaked easily when tested with a fork. Add milk and seasonings. Heat. Serve immediately with chopped parsely sprinkled over top. Serves 6. Rock Fish Muddle 14 to 15 lbs. rock fish 11/2 to 2 lbs. crackers 2Yi lbs. onions 6 doz. eggs 3</2 lbs. salt pork 2 lbs. butter iVl qts. conned tomatoes Solt, black pepper, red pepper Boil fish in enough water to cover until done enough to remove bones. Take fish out and remove all bones — save fish broth. Chip meat and fry until golden brown or browner. Remove cracklings from the drippings. Cut onions and fry in drippings until partly brown. Pour off excess fat. Put fish, cracklings, drippings and onions all back in broth. Add tomatoes and cook for about half an hour or more.