New England Fish-Chowder

Ingredients

• a quarter of a pound of salt pork
• two large onions
• four more large onions
• ten medium-sized potatoes
• five pounds of fresh codfish or haddock
• a pound of sea-biscuit or pilot-crackers
• salt
• a quarter of a salt-spoonful of ground pepper
• a pint of milk

Method

1. 1

   Fry salt pork in a large pot until light brown, then remove.

2. 2

   Fry two large onions in the fat.

3. 3

   Peel and slice four more onions and ten medium-sized potatoes.

4. 4

   Cut five pounds of fish into slices.

5. 5

   Layer fish, potatoes, and onions in the pot, seasoning each layer.

6. 6

   Add cold water to cover, cover the pot, and simmer for an hour.

7. 7

   Add milk, boil once, and serve.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 124. The excerpt below is the record exactly as published.

NEW ENGLAND FISH-CHOWDER. Slice a quarter of a pound of salt pork, and fry it over a gentle fire, using a large, round-bottom iron pot ; when the pork is light brown, take it out of the fat which it has yielded in frying, and put it on a plate for future use. While the 2l8 PRACTICAL AMERICAN COOKERY. pork is frying, peel and slice two large onions, and fry them light brown with the pork, removing them from the fat when the pork is taken out. Meantime peel and slice four more large onions ; peel ten medium-sized potatoes, and slice them a quarter of an inch thick ; cut up five pounds of fresh cod- fish or haddock in slices an inch thick, removing the bones, and the skin also if it is disliked. Have ready a pound of sea- biscuit or pilot- crackers, and salt and pepper for seasoning. After the pork and onions are taken up, leaving the drip- pings in the pot, put into it first a layer of fish, next a layer of potatoes, then a layer of the raw onions ; season each layer with a level teaspoonful of salt and a quarter of a salt- spoonful of ground pepper. Repeat the layers of fish, potatoes, and onions, until one-half the ingredients have befen used ; then put in one-half the pork and half a pound of the crackers, and season as before. Add the remainder of the fish, potatoes, and onions, in layers, seasoning as already directed, and on the top put the rest of the pork and crack- ers. Over all these ingredients pour sufficient cold water to reach three inches above the top layer, and cover and pkce the pot where the chowder will boil gently for an hour ; the heat must not be intense, for if the chowder should burn it would be spoiled. At the end of an hour add a pint of milk

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