SHRIMP CHOWDER
- 3 cupfuls picked shrimps
- 2 ozs. (2 heaping tablespoonfuls) butter
- 2 ozs. (2 heaping tablespoonfuls) flour
- 1 blade mace
- ¼ cupful salt pork fat cut in cubes
- 1 chopped onion
- Salt and red pepper to season
- 2 pints (4 cups) milk
- ½ pint (1 cup) hot cream
Cook the onion in the salt pork fat. Melt the butter in a casserole, stir in the flour and seasoning, then add the milk very gradually and stir till boiling, allow to cook for five minutes, then add the shrimps and cook for twenty-five minutes; add the strained salt pork fat, the hot cream, and serve hot.