Chowder for Eight Persons

Compliments of Mr. Peter Marie

Boil, mash and pass through a colander six potatoes. Slice and fry brown six onions. Soak quite soft two ship biscuits. Fry four slices of salt pork, the fat cut in small dice. Cut in pieces about an inch thick three or four pounds of fish, either cod or sea bass, or blackfish, which are the best; then proceed as follows: Put in your pot four tablespoonfuls of butter, and two of salt, scatter a portion of the fried onion in it, then a layer of fish, free from bones, season with a teaspoonful of black pepper, half teaspoonful of grated nutmeg, half of cloves, add a bouquet of thyme, then put in a layer of potatoes. Repeat the same operation, leaving out the spice and thyme. Then pour in stock enough to cover the whole about four inches, place on the fire, add the biscuit and pork, and three tablespoonfuls of chopped parsley, and cook slowly for an hour. Then add the juice of a lemon, and five lumps of sugar. Color the soup a dark brown. When ready to serve add a tumbler of sherry.

From page 11 of the 1904 edition.

Original page from the book