Oyster or shrimp sauce may be used.
CHOWDER.--Five pounds of codfish cut in squares; fry plenty of salt pork
cut in thin slices; put a layer of pork in your kettle, then one of
fish; one of potatoes in thick slices, and one of onions in slices;
plenty of pepper and salt; repeat as long as your materials last, and
finish with a layer of Boston crackers or crusts of bread. Water
sufficient to cook with, or milk if you prefer. Cook one-half hour and
turn over on your platter, disturbing as little as possible. Clams and
eels the same way.
CLAM FRITTERS.--Twelve clams chopped or not, one pint milk, three
eggs, add liquor from clams; salt and pepper, and flour enough for
thin batter. Fry in hot lard. CLAM STEW.--Lay the clams on a gridiron
over hot coals, taking them out of the shell as soon as open, saving
the juice; add a little hot water, pepper, a very little salt and
butter rolled in flour sufficient for seasoning; cook for five minutes
and pour over toast.
EELS, TO STEW.--Of the above fish, that of the "silver" kind is
preferable to its congener, and, therefore, ought to be procured for
all cuisine purposes. Take from three to four pounds of these eels,
and let the same be thoroughly cleansed, inside and out, rescinding
the heads and tails from the bodies. Cut them into pieces three inches
in length each, and lay them down in a stew pan, covering them with
a sufficiency of sweet mutton gravy to keep them seething over a slow
fire, when introduced into the pan, for twenty minutes.
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