(Directions for Cookery, 1851)

Take half a pound of salt pork, and having half boiled it, cut it into slips, and with some of them cover the bottom of a pot. Then strew on some sliced onion.

Have ready a large fresh cod, or an equal quantity of haddock, tutaug, or any other firm fish   Cut the fish into large pieces, and lay part of it on the pork and onions.

Season it with pepper. Then cover it with a layer of biscuit, or crackers that have been previously soaked in milk or water.

You may add also a layer of sliced potatoes.

Next proceed with a second layer of pork, onions, fish, &c and continue as before till the pot is nearly full; finishing with soaked crackers.

Pour in about a pint and a half of cold water. Cover it close, set it on hot coals, and let it simmer about an hour.

Then skim it, and turn it out into a deep dish. Leave the gravy in the pot till you have thickened it with a bit of butter rolled in flour, and some chopped parsley. Then give it one boil up, and pour it hot into the dish.

Chowder may be made of clams, first cutting off the hard part.


GOMBOS (1885)
Bouille-abaisse (1885)
Cat-Fish-Soup (1851)
Chowder (1858)
Chowder (1851)
Clam Chowder (1884)
Clam Chowder (1896)
Clam Soup (1851)
Plain Clam Soup (1851)
Clam Soup (1884)
Clam Soup w/ Eggs (‘96)
Clam & Oyster Soup (‘96)
Connecticut Chowder
Crayfish Bisque (1885)
Crayfish Bisque, Creole
Fish Chowder (1884)
Fish Chowder (1896)
Lobster Bisque (1896)
Lobster Chowder (1884)
Lobster Chowder (1896)
Lobster Soup (1851)
Lobster Bisque (1884)
Lobster Soup (1893)
Oyster Soup (1851)
Oyster Gumbo (1896)
Oyster Soup (1851)
Oyster Soup (1884)
Oyster Soup (1896)
French Oyster Soup (‘96)
Oyster Stew (1896)
Water Souchy (1851)



Classic Seafood Recipes & Fish Recipes




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