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Cat-Fish Chowder

To be made of New River cat-fish.

Wash the fish in warm water, put it on in just water enough to cover it, boil until tender or until the bones will slip out; take out the largest bones, chop up the fish, put it in a stewpan with a pint of water, a large lump of butter. 1 cup of cream, pepper and not much salt. 1 onion, one teaspoonful mustard, one-half teacupful walnut catsup. Stew until quite thick, garnish with sliced lemon and serve hot.--Mrs. P. W.