After it has been cleansed, cut it into pieces of the proper size, and lay them in a cloth in order to dry them. Fry four or five slices of salt pork, or use instead, lard or nice beef drippings; but pork is preferable. When the slices are fried crisp, take them out, dip the pieces of fish in a plate of fine Indian meal, and lay them into the spider. Fry them brown. When the fish is done, lay it with the pork into a hot dish. Pour a little water into the spider, boil it up, dredge in browned flour, and pour the whole over the fish.
To make a Chowder.
Fry three slices of salt pork, crisp, in a deep kettle; take them out and lay in slices of potatoes; flour and pepper them; then lay in slices of cod or haddock, which must also be floured and peppered. Put in alternate layers of potatoes and fish, with flour, salt, and pepper, till it is all laid in. Pour over it boiling water enough almost to cover it. When it boils up, dredge in more flour. Dip a few crackers in cold water and lay over the top, and cover the kettle close. Boil it three quarters of an hour. Use ship bread, if it is preferred. Some people add a cup of milk just before it is served. Add part of a fresh lemon, if you like.
Another Way.
Fry three or four slices of salt pork, soak a dozen hard crackers, cut up four or five onions. When the pork is fried brown take it out, and lay in half of the crackers, and half the onions. Cut up the cod, and lay the pieces next, then the rest of the crackers and onions, season it with pepper and salt, pour boiling water enough into the kettle to cover the whole. Let it stew moderately an hour.
The fish should be fresh from the water. Cod's heads and sound bones make the richest chowder.
To Boil Salt Cod.
Lay a piece of salt fish into the cellar a few days before it is to be cooked, that it may become softened by the dampness. The afternoon before it is to be boiled, wash it carefully in several waters. It is well to keep a brush on purpose to cleanse salt fish, and use it repeatedly while it is soaking. Leave it in water till morning, and then put it into a kettle, and set it where it will keep warm, and at length simmer, but not boil. Eat it with beets and potatoes, and drawn butter; or with pork scraps if you prefer.
To prepare the Scraps. Cut salt pork into very small square pieces, put them in a saucepan, and cook them till they are crisped. A quarter of a pound of pork will be enough for a family of five, and it will take half an hour to fry it enough.
There is a great difference in the quality of salt fish. The Dun is considered best.