Chowder

Occasionally it is cold in Florida and making stews and chowders is wonderful to warm us. So, I thought I'd add an old recipe of a New England Fish Chowder. This comes from De Witt's Connecticut Cook Book by N. Orr ©1871


Chowder.
Having sliced very thin some salt fat pork, season it with pepper, lay it in the bottom of a large iron pot, set it over the fire, and let. it fry. When done, take out the pork, leaving the liquid fat in the bottom. Next, peel and slice some onions, and lay them on the fat. Pour in sufficient clam or oyster liquor to stew the onions. Have ready a sufficient quantity of sea-bass, blackflsh, tutaug, porgie, haddock, or fresh cod. Cut the fish in small pieces,. and put it into the pot. Add plenty of potatoes pared and quartered. Then some clam liquor; and lastly, some crackers (soaked and split), or some soda biscuit; the crackers to cover the top. If you wish to fill a large pot, repeat all these ingredients, arranging them in layers. If there is not gravy enough, add some boiling milk, poured in at the last, and enriched with bits of butter mixed, with flour. Cover the pot closely, and let it strew half an hour, or more, till all the contents are thoroughly done. You may bake the chowder in an iron oven, over a wood fire, heaping liver coals on the oven lid. '.