2 to 3 pounds of catfish, cut in small pieces
1 celery stalk, chopped
1 sweet white onion, sliced
1 cup milk
2 tablespoons butter
Bay leaf (to taste)
Parsley (to taste)
Thyme (to taste)
Salt and pepper (to taste)


Put all ingredients into a stew pan and place on a slow fire. Stir occasionally and cook until the fish breaks apart readily.

Spring is the best time to catch catfish, they are firmer and easier to cook.

8 venison steaks
2 cups flour
2 cups water
3/4 cup sweet white onion, in rings
2 tablespoons fat
1 teaspoon salt
1/2 teaspoon pepper
Garlic salt


Sift the dry ingredients except for the garlic salt. Coat the venison with the mixture, and brown in fat. Top with onion rings and sprinkle with garlic salt. Add the water and simmer for one hour over medium heat.