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✪ New England Fish-Chowder, let the chowder boil once, and serve it in a soup-tureen,
using soup-plates for dishing it. The same kind of crackers
used in making it are served with it.
When this chowder ig made for a party of gentlemen, half
a pint of Madeira wine is generally used in place of milk.
The Rhode-Island chowder is made without potatoes,
and a quart of cider and a pint of port are added to it.
CLAM-CHO WDER.
Use half a peck of hard or soft clams in the shell. After
the clams are taken from the shells, cut the soft parts free,
F/SH AND SHELLFISH (PO/SSOJV). 219
and chop the rest quite fine ; put the chopped parts into a
deep kettle, with water enough to cover them, and boil them
gently until they begin to grow tender ; meantime peel and
slice two onions, six potatoes of medium size, and a pint of
tomatoes ; soak a pound of sea-biscuit in milk. When the
chppped clams are tender, take them out of the kettle with
a skimmer, and put in all the ingredients specified above, in
layers, alternating with the clams, and using the soft parts
in addition to the chopped clams. Season each layer with
salt, pepper, and a little powdered thyme, savory, and sweet
maijoram✪ Clam-Chowder ; over all pour enough cold water to entirely cover
the chowder. Cover the kettle, and place it over the fire
where the chowder will boil gently for about twenty minutes ;
then see if the potatoes and onions are tender. As soon as
they are done, test the seasoning of the chowder ; make it
palatable, and then serve it.
SALT-FISH DINNER.
Soak two pounds of salt codfish over night, in cold water,
putting the fish into the water with the skin uppermost. The
next morning wash the fish, and put it into a large kettle with
plenty of fresh cold water ; set the kettle on the back of
the stove, where the water will keep hot without boiling, and
let the fish scald until just before dinner-time ; then boil it
gently for five minutes, drain it, and serve it with melted
butter made as described below, or with pork-scraps. Boiled
potatoes and boiled beets are sometimes served with the salt
fish, and in the season a dish of boiled parsnips✪ Salt-Fish Dinner.
MELTED BUTTER.
This old-fashioned sauce is seldom well made, but it is so
excellent that it deserves attention. It should be made
about fifteen minutes before dinner-time. Put in a clean
saucepan over the fire a tablespoonful each of butter and
220 PRACTICAL AMERICAN COOKERY.
Page 125 · 4 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
After the pork and onions are taken up, leaving the drippings 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 saltspoonful of ground pepper. Repeat the layers of fish, potatoes, and onions, until one-half the ingredients have been 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 crackers. Over all these ingredients pour sufficient cold water to reach three inches above the top layer, and cover and place 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, let the chowder boil once, and serve it in a soup-tureen, using soup-plates for dishing it. The same kind of crackers used in making it are served with it.
When this chowder is made for a party of gentlemen, half a pint of Madeira wine is generally used in place of milk.
The Rhode-Island chowder is made without potatoes, and a quart of cider and a pint of port are added to it.
CLAM-CHO WDER.
Use half a peck of hard or soft clams in the shell. After the clams are taken from the shells, cut the soft parts free,
F/SH AND SHELLFISH (PO/SSOJV). 219
and chop the rest quite fine ; put the chopped parts into a deep kettle, with water enough to cover them, and boil them gently until they begin to grow tender ; meantime peel and slice two onions, six potatoes of medium size, and a pint of tomatoes ; soak a pound of sea-biscuit in milk. When the chppped clams are tender, take them out of the kettle with a skimmer, and put in all the ingredients specified above, in layers, alternating with the clams, and using the soft parts in addition to the chopped clams. Season each layer with salt, pepper, and a little powdered thyme, savory, and sweet maijoram ; over all pour enough cold water to entirely cover the chowder. Cover the kettle, and place it over the fire where the chowder will boil gently for about twenty minutes ; then see if the potatoes and onions are tender. As soon as they are done, test the seasoning of the chowder ; make it palatable, and then serve it.
SALT-FISH DINNER.
Soak two pounds of salt codfish over night, in cold water, putting the fish into the water with the skin uppermost. The next morning wash the fish, and put it into a large kettle with plenty of fresh cold water ; set the kettle on the back of the stove, where the water will keep hot without boiling, and let the fish scald until just before dinner-time ; then boil it gently for five minutes, drain it, and serve it with melted butter made as described below, or with pork-scraps. Boiled potatoes and boiled beets are sometimes served with the salt fish, and in the season a dish of boiled parsnips.
MELTED BUTTER.
This old-fashioned sauce is seldom well made, but it is so excellent that it deserves attention. It should be made about fifteen minutes before dinner-time. Put in a clean saucepan over the fire a tablespoonful each of butter and
Records on this page
New England Fish-ChowderClam-ChowderSalt-Fish DinnerMelted Butter