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Classic
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page 11
small squares about the size of dice, and fry quite brown. Lay in the same pan
alternate layers of thin sliced potatoes first, then slices of fish, then broken
water crackers, small fried pork, shreds of raw onion, black pepper and salt to
suit the taste. Continue the layers until you have used up your material. Pour
over it the pork fat from the scraps and half a pint of water, to keep from
burning at the bottom. Close the saucepan tight and set on the fire. Cook
slowly, without stirring, for forty-five minutes, when it is ready for the
table. As some fish cook drier than others, if you do not find the chowder thin
enough to serve well in tureen, add some fresh milk just before taking up, and
let it come to a boil.--PARKER HOUSE, Boston, Sept. 23, 1873.
CHOWDER FOR EIGHT PERSONS
Boil, mash and pass through a colander six potatoes. Slice and fry brown six
onions. Soak quite soft two ship biscuits. Fry four slices of salt pork, the fat
cut in small dice. Cut in pieces about an inch thick three or four pounds of
fish, either cod or sea bass, or blackfish, which are the best; then proceed as
follows: Put in your pot four tablespoonfuls of butter, and two of salt, scatter
a portion of the fried onion in it, then a layer of fish, free from bones,
season with a teaspoonful of black pepper, half teaspoonful of grated nutmeg,
half of cloves, add a bouquet of thyme, then put in a layer of potatoes. Repeat
the same operation, leaving out the spice and thyme. Then pour in stock enough
to cover the whole about four inches, place on the fire, add the biscuit and
pork, and three tablespoonfuls of chopped parsley, and cook slowly for an hour.
Then add the juice of a lemon, and five lumps of sugar. Color the soup a dark
brown. When ready to serve add a tumbler of sherry.
--Compliments of MR. PETER MARIE.
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