Chowder

Ingredients

• some salt pork
• onions chopped small
• some fine pepper
• a haddock, fresh cod, or any other firm fish
• about a pint of water
• some soaked crackers or biscuit
• a few bits of butter

Method

1. 1

   Slice salt pork thin, strew with chopped onions and fine pepper.

2. 2

   Cut fish into thin steaks, remove bones.

3. 3

   Layer pork, fish, and soaked crackers in a kettle, alternating until two-thirds full.

4. 4

   Add water, cover with a thick iron cover, and bake over gentle fire for 2-3 hours.

5. 5

   Serve with pickles.

As published

This recipe was extracted from The housekeeper's companion (1883), page 81. The excerpt below is the record exactly as published.

Chowder. — Slice some salt pork very thin, strew it over with onions chopped small, and some fine pepper; then cut a haddock, fresh cod, or any other firm fish, in thin steaks; take out the bones; lay some of the sliced pork at the bottom of the kettle with some of the seasoning; then put a layer of fish, then put over some soaked crackers or biscuit, then another layer of the seasoned pork, after which fish and crackers and a few bits of butter, and so on alternately, pork, fish and crack- ers, until the kettle is two-thirds full; then put in about a pint of water

Cook this with the app: pantry check, scaling, and the assistant.