Cut half a pound of salt pork into dice and place two-thirds of it in a deep saucepan; fry a light brown. Remove it and in the fat fry two large onions sliced. Cover the bottom of the pot with slices of raw cod or bass mixed with some of the fried pork and onions. On this place another layer of sliced fish mixed with a few pieces of raw pork, and slices of raw onion, salt and pepper; over this a layer of sliced raw potatoes. Repeat these layers until the pot is about two-thirds full, when the mixture should be covered with warm water, or preferably a stock made of the heads and tails of the fish. After the chowder comes to a boil, let it cook for forty-five minutes. Then add some broken sea biscuit, and boil fifteen minutes longer. In another saucepan place a quart of milk and heat it to the boiling point. Then stir into it two ounces of flour rubbed into two ounces of butter. When it thickens a little, pour it over the chowder and serve.
The recipe will take about four pounds of fish, half a pound of pork, six onions, six potatoes, four sea biscuits, two ounces each of butter and flour and a quart of milk.
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Clam Chowder I
Have one hundred clams still in the shell. Boil them in a quart of water until the shells open. Take the clams out of the kettle, saving the water in which they were boiled. Remove them from the shells, discarding all but the soft part. Take six slices of salt pork and cut into dice. Fry until crisp and a light brown. Remove from the saucepan and in the fat fry four onions sliced. Then add the water strained from the clams and the fried pork. To this add six potatoes cut in small pieces and two green peppers chopped or finely sliced. Boil the mixture fifteen minutes before putting in the clams and four sea biscuits, broken into pieces. Then boil for fifteen minutes longer and add a quart of milk. Have half a cup of bread crumbs rubbed into four ounces of butter. Stir this in as the chowder heats after the milk has been added. When it boils, it is ready to serve.
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Clam Chowder II
In a saucepan fry two slices of salt pork and when brown, add four potatoes and four onions cut up. Fry ten minutes and add three pints of water, salt and pepper. Boil for half an hour. Then add one quart of clams from which the tough portions have been removed. Also two sea biscuits which have been soaked until they are soft. Cook ten minutes. For this recipe, canned clams may be used.
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Force Meat Balls for Chowder
Take the meat of a good sized crab, a tumblerful of shrimps and a clove of garlic. Chop all very fine and make into small force meat balls with a beaten egg. Fry them a light brown in butter, and serve in any fish chowder or soup.