Chowder, No. 2

Ingredients

• three-quarters of a pound of pickled pork
• a pint of water, or the same quantity of oyster juice or clam juice
• if a small fish, lay them in whole

Method

1. 1

   Fry the pork slices until light brown, then remove.

2. 2

   Add water or juice to the pot, slice raw potatoes thinly, and layer with fish, soaked crackers, butter, seasoning, and onion.

3. 3

   Repeat layers until all ingredients are used, then pour over the water and pork fat, cover tightly, and stew slowly for one hour.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 11. The excerpt below is the record exactly as published.

Chowder, Ho. 2. Out into slices three-quarters of a pound of pickled pork, put them into the pot you will use for the chowder, fry them a light brown, taking care not to bum them ; when the fat is all ex- tracted, and the pork is brown, take out the slices, add a pint of water, or the same quantity of oyster juice or clam juice if you haye it ; slice some raw potatoes yery thin \ if your fish is a large one out it in pieces two or three inches long \ if a small fish, lay them in whole

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