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 1796 COOKBOOK >  FISH >  Chouder >

Recipes from American Cookery
 by Amelia Simmons (1796)

FISH
Chouder

Take a bass weighing four pounds, boil half an hour; take six slices raw salt pork, fry them till the lard is nearly extracted, one dozen crackers soaked in cold water five minutes; put the bass into the lard, also the pieces of pork and crackers, cover close, and fry for 20 minutes; serve with potatoes, pickles, apples-sauce or mangoes; garnish with green parsley.

 

 

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