Note 76 — INDEX

No. 76. Major Henshaws Fish Chowder.—Cut up one and a half, or two pounds, salt pork and put in kettle, covering close, when nearly tried out remove the pieces of pork and put in four tablespoons sliced onions, when browned slightly, put in six pounds fish in slices, one and a half pounds broken crackers, twenty-five large oysters, one quart mashed, boiled potatoes, half a dozen large tomatoes sliced (or an equal quantity tomato catsup,) one bottle port wine or claret, half a grated nutmeg, teaspoon each, summer savory and thyme, a few cloves, blade of mace, allspice, black pepper and slices lemon. Put fish, crackers, etc., all in layers in the order stated, sprinkling in the other ingredients, add water enough to cover and simmer, not boil, until fish on top is done. This chowder too is good enough for a king without the wine.