Fish Chowder

Ingredients

• a layer of sliced potatoes
• a fine sprinkling of fine sliced onion
• a layer of fat pork cut into small cubes
• a layer of fish, skinned and sliced
• a layer of crackers or thin pilot biscuit
• Sprinkle salt and pepper on each layer
• two or three cupfuls of milk

Method

1. 1

   Layer potatoes, onions, pork, fish, and crackers in a kettle, sprinkling salt and pepper between layers.

2. 2

   Fill with water and cook slowly for about an hour.

3. 3

   Add milk just before serving.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 40. The excerpt below is the record exactly as published.

FISH CHOWDER I will say that I like to cook (and if I have gpod luck, to eat) a dish for which the following is the recipe: First catch your fish with hook and line, — salmon, trout or bass, cod, haddock or blue-fish. Then obtain a good sized kettle and put into it, first a layer of sliced potatoes, then a fine sprinkling of fine sliced onion, then a layer of fat pork cut into small cubes, then a layer of fish, skinned and sliced, then a layer of crackers or thin pilot biscuit. Sprinkle salt and pepper on each layer according to taste. Repeat the layers from three to five times according to the size of your kettle. Fill the pot mod- erately full with water and put it on the fire to cook slowly. If the water gets low replenish it You can tell when the dish is done by testing the potatoes or the fish with a fork. As a rule it should take about an hour to cook. Just before the end put in two or three cupfuls of milk

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