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The Famous Rhode Island or St. James' Chowder for Six. — 3
Note. —If, when the onion is done, you find there is not liquor enough in the pot, soak the sea-biscuit in water for a few moments before putting them in, I would recommend the practice generally.
" After the cider, wine and crackers are put in, there is no harm in stirring the whole with a long spoon, though it is not necessary. Then let the whole boil again (not merely be over the fire) for about 5 minutes, and the chowder is ready for the table. Before dishing up let the cook taste it and see whether it lacks pepper and salt, when, if it does, it is a good time to add either.
" Note. —Also, never boil a potato in chowder. If you want potatoes boil them, in a separate pot, and serve in a separate dish. "
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