Fish Chowder

Ingredients

• Peel two quarts of raw potatoes
• peel and slice two quarts of onions
• skin and clean four large porgies
• cut one pound of fat salt pork
• seasoning black and red pepper
• powdered cloves
• a very small bunch of thyme
• soak four sea biscuit

Method

1. 1

   Fry pork and onions, then layer raw pork, fish, potatoes, onions, and biscuits in a kettle.

2. 2

   Season each layer, cover with water, and boil until potatoes are cooked.

3. 3

   Add claret before serving.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 75. The excerpt below is the record exactly as published.

FISH CHOWDER. Peel two quarts of raw tatoes and slice them rather thin; peel and slice two quarts of onions; skin and clean four large porgies, remove the heads and cut each fish in slices about three inches thick; soak four sea biscuit for five minutes in cold water; cut one pound of fat salt pork in thin slices; have ready for seasoning black and red pepper, pow- dered cloves and a very small bunch of thyme; the thyme is to be taken out of the chow- der before it is served. First fry one-third of the pork with one-third of the onions; then take up the fried pork and onions, and put them aside to use presently; wash the kettle in which the pork and onions were fried, wipe it dry and put in the bottom a layer of raw salt pork cut in thin slices; on the pork lay some of the fish, and season it with red and black pepper, salt and a little ground cloves; on the fish pface a layer of potatoes an inch thick, next a similar layer of the raw onions sliced, then the fried pork and onions and half the sea biscuit, and season this layer highly with salt, pepper and powdered cloves

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