Fish Chowder Recipe

Fry together in the bottom of a saucepan four ounces of

salt pork and two onions sliced; when brown season with a teaspoonful of

sweet herbs, and a very little salt and pepper; meantime peel and slice

half a dozen medium-sized potatoes, and lay them in cold water; and cut

in small slices two pounds of any fish which costs about five cents per

pound; when the onions and pork are brown, put the potatoes and fish

upon them in layers, seasoning with a level tablespoonful of salt, and

half a teaspoonful of pepper; pour over all cold water enough to cover

the ingredients, and let them cook twenty minutes after they begin to

boil; soak half a pound of sea-biscuit in cold water, and when the

chowder is nearly done lay them on it, and pour over them half a pint of

milk; in five minutes the chowder will be ready to use. The onions,

pork, and seasoning will cost five cents; the potatoes, crackers and

milk five more; and the fish ten cents; total for two quarts of good

chowder twenty cents.

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