Fish Chowder Recipe

Take two fine, fresh cod-fish, weighing six pounds each;

clean them well; cut the fish lengthwise from the bone, and cut it into

pieces two inches square. Chop up the bones and heads; put them into a

saucepan; add three quarts of warm water, one red onion sliced, heaping

teaspoonful of salt, a dozen bruised peppercorns, and a few stalks of

celery. Boil until the fish drops from the bones; then strain into

another saucepan.



Cut into small squares one peck of small potatoes and a pound and a half

of salt pork; arrange the fish, pork, and potatoes into mounds; divide

each equally into four parts; add one quarter of the fish to the stock,

next a quarter of the pork, then a quarter of the potato, and three

pilot crackers, broken into quarters, salt, pepper, and a little thyme.

Repeat this process until the remaining three quarters of pork, fish,

and potato, are used; cover all with warm milk; simmer slowly until the

fish is tender, care being taken that the soup does not boil over; now

taste for seasoning, serve as neatly as possible.



The above is the old-fashioned New England fish chowder. Clams may be

used instead of fish.

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