Chowder ORIGINAL RECIPE Four pounds of fish are enough to make a chowder, for four or five people,–half dozen slices of salt pork in the bottom of the pot,–hang it high, so that the pork may not burn,–take it out when done very brown,–put in a layer of fish, cut in lengthwise slices,–then a layer formed of crackers, small or sliced onions, and potatoes sliced as thin as a four-pence, mixed with pieces of pork you have fried; then a layer of fish again, and so on. Six crackers are enough. Strew a little salt and pepper over each layer; over the whole pour a bowl full of flour and water, enough to come up even with the surface of what you have in the pot. A sliced lemon adds to the flavor. A cup of Tomato catsup is very excellent. Some people put in a cup of beer. A few clams are a pleasant addition. It should be covered so as not to let a particle of steam escape, if possible. Do not open it, except when nearly done, to taste if it be well seasoned. SOURCE The American Frugal Housewife MODERN ADAPTATION 3 medium onions 4-5 slices thick cut bacon Salted fish (soaked overnight) Crackers* 4 potatoes Salt (to taste) Pepper (to taste) Juice of one lemon ½ cup flour 1 cup homemade tomato ketchup *Historic crackers can be found at the Vermont Country Store. Alternately, you can use oyster crackers or unsalted saltines. You will need enough crackers to cover each layer of fish, (roughly 25-30 common crackers or 20-30 saltines). Fry bacon until the fat coats the bottom of the pan. Add sliced onions and fry until the onions are soft and golden. Break up the salted fish (after soaking overnight) into small pieces, discarding any skin or bones. Layer fish, crackers, onions, potatoes, bacon, salt, and pepper in a crockpot or a casserole dish. In a separate bowl, mix lemon juice, ketchup, 1-quart water, and flour. Pour mixture over the layered items in the crockpot or casserole dish. Cook in the crockpot on low for 6 to 8 hours. If using a casserole dish, bake in covered casserole dish at 350° for 45 minutes and then uncovered for an additional 15 minutes. Enjoy! INGREDIENTS - 3 medium onions 4-5 slices thick cut bacon Salted fish (soaked overnight) Crackers* 4 potatoes Salt (to taste) Pepper (to taste) Juice of one lemon ½ cup flour 1 cup homemade tomato ketchup - *Historic crackers can be found at the Vermont Country Store. Alternately, you can use oyster crackers or unsalted saltines. You will need enough crackers to cover each layer of fish, (roughly 25-30 common crackers or 20-30 saltines). INSTRUCTIONS 1. Fry bacon until the fat coats the bottom of the pan. Add sliced onions and fry until the onions are soft and golden. 2. Break up the salted fish (after soaking overnight) into small pieces, discarding any skin or bones. 3. Layer fish, crackers, onions, potatoes, bacon, salt, and pepper in a crockpot or a casserole dish. 4. In a separate bowl, mix lemon juice, ketchup, 1-quart water, and flour. Pour mixture over the layered items in the crockpot or casserole dish. 5. Cook in the crockpot on low for 6 to 8 hours. If using a casserole dish, bake in covered casserole dish at 350° for 45 minutes and then uncovered for an additional 15 minutes. 6. Enjoy! Non-personal archive pmurad September 30, 1999 at 5:04 PM