Cut the fish into pieces the right size for serving, and remove all the bones possible. For 5 or 6 lbs. of fish take 3/4 lb. clear fat salt pork, slice it, and fry moderately. Slice two good-sized onions and fry in the fat. Have ready ten potatoes pared and sliced. Into your largest pot place first a layer of fish, then one of potatoes, then some of the fried onion, with pepper, salt, and a little flour, then a slice or two of the pork. Repeat these alternate layers until all has been used. Then pour the fat from the frying-pan over all. Cover the whole with boiling water, and cook from twenty to thirty minutes, according to thickness of fish. Five or ten minutes before serving, split some hard crackers and dip them in cold water (or use stale bread or biscuits .-similarly), add them to the chowder, and pour in about a pint of hot milk.
The advantage of first frying the pork and conion is that the fish need not then be cooked overdone, which is the case in chowders started with :raw pork in the bottom of the kettle and boiled.
Clean the fish, parboil it, and reserve the water in which it was boiled. Place the dry pot on the fire; when it is hot, throw in a lump of butter and about six onions sliced finely. When the odor of onion arises, add the fish. Cover the pot closely for fish to absorb flavor. Add a very small quantity of potatoes, and some of the reserved broth. When cooked, let each man season his own dish. Ask a blessing and eat. (Kenealy).
Take fish left over from a previous meal and either make some mashed potatoes (boil them, and mash with butter and milk) or use just the plain cold boiled potatoes. Remove bones from fish and mince it quite fine. Mix well, in proportion of one-third fish and two-thirds potato. Season with salt and pepper. Then mix in thoroughly a well-beaten egg or two (or equivalent of desiccated egg). If it seems too dry, add more egg. Form into flat cakes about 2*4 x % inches, .and fry with salt pork, or (preferably) in deep fat, like doughnuts.
See page 98. A good way of aitilizing jfish left over.
Skin, clean well with salt to remove slime, slit down the back and remove bone, cut into good-sized pieces, rub inside with egg, if you have it, roll in corn meal or dry breadcrumbs, season with pepper and salt, and broil to a nice brown. Some like a dash of nutmeg with the seasoning.
Skin the eel, remove backbone, and cut the eel into pieces about two inches long; cover these with water in the stew-pan, and add a teaspoonful of strong vinegar or a slice of lemon, cover stew-pan and boil moderately one half hour. Then remove, pour off water, drain, add fresh water and vinegar as before, and stew until tender. Now drain, add cream enough for a stew, season with pepper and salt (no butter), boil again for a few minutes, and serve on hot, dry toast. (Up De Graff).
Parboil (merely simmer) fifteen minutes; let them cool and drain; then roll in flour, and fry.