Chowder

Ingredients

• Fry % lb. of pickled pork
• a small minced onion
• some thick slices of uncooked sea-bass or turbot, about 4 lbs. in weight
• Season with half a nutmeg, grated
• a teaspoonful of powdered mace
• five or six cloves
• a table-spoonful of savory herbs
• a teaspoonful of salt
• four or five white peppercorns
• Pour over all half a bottle of claret
• half a bottle of catsup
• sufficient water to cover it

Method

1. 1

   Fry the pickled pork and onion in hot butter or lard until deep brown.

2. 2

   Layer half in a saucepan, add mashed potatoes, fish, remaining pork and onions, and another layer of potatoes.

3. 3

   Season and pour over claret, catsup, and water.

4. 4

   Simmer gently until fish is cooked.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 127. The excerpt below is the record exactly as published.

Chowder. — Fry % lb. of pickled pork, which has been cut into dice, and a small minced onion in hot butter or lard till they are a deep brown. Put half of this at the bottom of a saucepan, place over it a soup- plateful of mashed potatoes, and over that some thick slices of uncooked sea -bass or turbot, about 4 lbs. in weight, the remainder of the pork and onions, and on the top a second layer of potatoes. Season with half a nutmeg, grated, a teaspoonful of powdered mace, five or six cloves, a table-spoonful of savory herbs — of which one-third should be thyme, one-third parsley, and one-third mar- joram— a teaspoonful of salt, and four or five white peppercorns. Pour over all half a bottle of claret, half a bot- tle of catsup, and sufficient water to cover it

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