Scott's Chowder

Cover the bottom of a deep pot with slices of pork cut very thin. Add
a layer of fish sliced and seasoned with salt and pepper, a layer
of onions parboiled and quartered, a layer of tomatoes sliced and
seasoned, a layer of thickly sliced potatoes and a layer of broken
sea biscuit. Repeat the layers until the pot is filled. Just cover the
fish with water and cook one hour very slowly. Add one pint of claret,
cook one-half hour longer and serve.

Scotch Stuffed Eggs. SCRAMBLED EGGS facebooktwittergoogle_plusredditpinterestlinkedinmail