Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Fish Chowder.

Take 4 pounds of fresh codfish—the upper part of the fish is best; fry plenty of salt pork cut in small strips; put the fat in the bottom of the kettle, then a layer of the fried pork, next a layer of fish; follow with a layer of potato sliced—not too thin—and a layer of sliced onions, seasoned with plenty of salt and pepper; alternate these layers as long as the material holds out, topping off with a layer of hard crackers. Use equal parts of water and milk sufficient to cook, which will not require more than three-quarters of an hour, over a good fire. Great care should be taken not to scorch in the cooking.

[Clam Chowder may be made according to the foregoing formula, substituting 3 pints of clams for the fish.]