Chowder, a Sea Dish

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 240 min Total: 240 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
Instructions (21)
  1. Slice off the fatter parts from a belly-piece of pickled pork and lay them at the bottom of the kettle.
  2. Strew over it onions and such sweet-herbs as you can procure.
  3. Take a large cod fish, bone and slice it for crimping.
  4. Add peppers, salt, all-spice, and a little flour.
  5. Make a layer with part of the fish slices.
  6. Upon that, add a slight layer of pork again.
  7. On that, add a layer of biscuit.
  8. Continue this layering process until the kettle is filled to about four inches.
  9. Cover the kettle with a nice paste.
  10. Pour in about a pint of water.
  11. Lute down the cover of the kettle.
  12. Furnish the top with live wood embers.
  13. Keep it over a slow fire for about four hours.
  14. When you take it up, lay it in the dish.
  15. Pour in a glass of hot Madeira wine and a very little India pepper.
  16. If you have oysters, or truffles and morels, add them.
  17. Thicken the sauce with butter.
  18. Before putting the sauce in, skim the stew.
  19. Lay on the crust.
  20. Tend it to table reverse as in the kettle.
  21. Cover it close with the paste, which should be brown.
Original Text
To make Chowder, a Sea Dish. SLICE off the fatter parts from a belly-piece of pickled pork; and lay them at the bottom of the kettle, strew over it onions, and such sweet-herbs as you can procure. Take a large fish cod, bone and slice it for crimping, peppers, salt, all-spice, and flour a little, make a layer with part of the slices; upon that a slight layer of pork again; and on that a layer of biscuit, and so on, pursuing the like rule, until the kettle is filled to about four inches; cover it with a nice paste, pour in about a pint of water, lute down the cover of the kettle, and let the top be furnished with live wood embers. Keep it over a slow fire about four hours. When you take it up, lay it in the dish, pour in a glass of hot Madeira wine, and a very little India pepper: if you have oysters, or truffles and morels, it is still better; thicken it with butter. Observe, before you put this sauce in, to skim the stew, and then lay on the crust, and tend it to table reverse as in the kettle; cover it close with the paste, which should be brown.
Notes
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