Marblehead Chowder

Ingredients

• half a pound of salt pork
• four large onions
• about four pounds of fish
• six potatoes
• a quart of milk
• two ounces of flour
• two ounces of butter

Method

1. 1

   Fry salt pork, then fry onions in the fat.

2. 2

   Layer raw cod or bass with fried pork and onions, then add layers of fish, raw pork, onions, and potatoes.

3. 3

   Cover with warm water or fish stock.

4. 4

   Boil and cook for forty-five minutes, then add broken sea biscuit and boil for another fifteen minutes.

5. 5

   Heat milk and stir in flour and butter until thickened, then pour over chowder and serve.

Nutrition per serving

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 2. The excerpt below is the record exactly as published.

Marblehead Chowder Cut half a pound of salt pork into dice and place two-thirds of it in a deep saucepan; fry a light brown. Remove it and in the fat fry two large onions sliced. Cover the bottom of the pot with slices of raw cod or bass mixed with some of the fried pork and onions. On this place another layer of sliced fish mixed with a few pieces of raw pork, and slices of raw onion, salt and pepper; over this a layer of sliced raw potatoes. Repeat these layers until the pot is about two-thirds full, when the mixture should be covered with warm water, or preferably a stock made of the heads and tails of the fish. After the chowder comes to a boil, let it cook for forty-five minutes. Then add some broken sea biscuit, and boil fifteen minutes longer. In another saucepan place a quart of milk and heat it to the boiling point. Then stir into it two ounces of flour rubbed into two ounces of butter. When it thickens a little, pour it over the chowder and serve. 11 JOE TILDEN'S RECIPES FOR EPICURES The recipe will take about four pounds of fish, half a pound of pork, six onions, six po- tatoes, four sea biscuits, two ounces each of but- ter and flour and a quart of milk. A* A* Clam Chowder I Have one hundred clams still in the shell. Boil them in a quart of water until the shells open. Take the clams out of the kettle, saving the water in which they were boiled. Remove them from the shells, discarding all but the soft part. Take six slices of salt pork and cut into dice. Fry until crisp and a light brown. Re- move from the saucepan and in the fat fry four onions sliced. Then add the water strained from the clams and the fried pork. To this add six potatoes

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