1931 The Art of Drinking More by Dexter Mason

TIPPLE AND SNACK

CHOWDER PARTY

2 pounds of fish. Red snapper is best 6 large potatoes sliced 6 onions sliced y,!. pound salt pork, diced 2 pilot biscuit

Chop up the onions and fry them in the grease left after you have fried the pork cubes golden brown. Cut up the fish in pieces, and pack a casserole with layers of fish and potato and onion together with the butter from the fried onions and the pork. Pour a quart of milk over the whole, add a bay leaf, and salt to taste. Let this simmer over a low flame for an hour. Serve in bowls with pilot biscuit on the side. After the chowder, serve a salad made of greens with a fresh dressing, roquefort cheese and brown bread, and, if you like, coffee.

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