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Chowder, the More Common, "With Fish or Clams
Slice some fat salt pork quite thin; put a layer in a suitable pudding dish, and strew over it sliced, or chopped, onions, with plenty of pepper; then cut a haddock (a species of codfish, but smaller), fresh codfish, or any other firm fish, into steaks, or slices, and put on a layer; then a layer of slightly soaked crackers; then pork, fish and crackers, until the dish is properly filled; pour over a suitable amount (a pint or more) of water, and bake in an oven, or where you have heat at bottom and top (used to bake chowder in a pit of well heated stones, all around, under and over). Clam chowder is done the same, substituting clams for the fish.
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