Chowder

Ingredients

• some salt pork
• any kind of firm fresh fish
• sliced potatoes
• minced onion
• crackers soaked for a few minutes in milk
• a little salt and pepper

Method

1. 1

   Take any kind of firm fresh fish — cod or haddock is generally used; cut it into slices; boil some salt pork about half done, and cut it into as many pieces as you have fish.

2. 2

   Put a layer of pork into the bottom of an iron pot, a layer each of fish, sliced potatoes, minced onion, and crackers soaked for a few minutes in milk, a little salt and pepper; and so on, until all the chowder is used, having a layer of buttered crackers on top; cover with boiling water, and cook half an hour.

3. 3

   Take out the chowder with a perforated skimmer; put it into a tureen; thicken the gravy with one tablespoonful of butter rolled in one tablespoonful of flour; boil a moment, and add a little more seasoning; pour the gravy over the chowder.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 14. The excerpt below is the record exactly as published.

CHOWDER. Take any kind of firm fresh fish — cod or haddock is gen- erally used; cut it into slices; boil some salt pork about half done, and cut it into as many pieces as you have fish. Put a layer of pork into the bottom of an iron pot, a layer each of fish, sliced potatoes, minced onion, and crackers soaked for a few minutes in milk, a little salt and pepper

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