Note 75 — INDEX

No. 75. St. James Fish Chowder.—Put half pound sliced salt pork in bottom of kettle and fry brown, then remove the pork and put in layers of potatoes, onions and fish sliced, seasoning each layer with salt and pepper. Use one quart each, potatoes and onions to three pounds of fish, cover with cold water and bring to a boil gradually and cook slowly for half an hour, then add two pounds sea biscuit soaked for five minutes in warm water, boil five minutes more and serve immediately after adding half a pint of port wine and a bottle of champagne. Milk may be substituted for the wine and it will be quite good enough and far less expensive.