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American cookbook, 1930s?
Page 8
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Chowder Fry brown Several slices of pork, cut each fish into five or six peices, flour and place place a layer of them in your pork fat. Sprinkle on a little pepper and Salt, add cloves, mace and Sliced onions, if liked lay on bits of the fried pork and crackers Soaked in cold water, Repeat this till you put in all the fish turn on water just sufficient to cover them, and put on a heated bake pan lid, After stewing about twenty minutes, take up the fish and mix two teaspoonsful of flour with a little water and stir into the gravy adding a little pepper & butter a tumbler of wine catsup and spices will improve it. Cod and bass make the best chowder, Clams and blackfish good. The hard part clam cut off and rejected
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Chowder Fry brown Several slices of pork, cut each fish into five or six peices, flour and place place a layer of them in your pork fat. Sprinkle on a little pepper and Salt, add cloves, mace and Sliced onions, if liked lay on bits of the fried pork and crackers Soaked in cold water, Repeat this till you put in all the fish turn on water just sufficient to cover them, and put on a heated bake pan lid, After stewing about twenty minutes, take up the fish and mix two teaspoonsful of flour with a little water and stir into the gravy adding a little pepper & butter a tumbler of wine catsup and spices will improve it. Cod and bass make the best chowder, Clams and blackfish good. The hard part clam cut off and rejected
Szathmary Culinary Manuscripts and Cookbooks
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