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American cookbook, 1900-1920
Page 26
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Chowder- For a fish of 10 or 12 pounds fry out 4 large slices of pork brown - take out the rashers + slice across 3 large onions fry these in the pork fat - cut the fish across in pieces two inches thick. Put a layer of fish in the bottom of the pot pepper it well. pour over this a part of the rashers & onions + so on till the fish is all in the pot- add 1/2 pint of water + set it on to boil -- have 10
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Chowder- For a fish of 10 or 12 pounds fry out 4 large slices of pork brown - take out the rashers + slice across 3 large onions fry these in the pork fat - cut the fish across in pieces two inches thick. Put a layer of fish in the bottom of the pot pepper it well. pour over this a part of the rashers & onions + so on till the fish is all in the pot- add 1/2 pint of water + set it on to boil -- have 10
Szathmary Culinary Manuscripts and Cookbooks
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