Scott’s Chowder
The following recipe was furnished by Mr. Genio C. Scott to the New York Spirit of the Times, and is doubtless equal to the reputation of the author:—
“The old-fashioned iron pot is the best to make it in, but in lieu of it a copper-bottomed saucepan, as deep as it is wide, will answer. First take your fish—almost any kind will answer—but cod and sea-bass are the best; clean and scale your fish, and cut them into pieces two inches square; parboil a few onions; peel a few potatoes and quarter them; cut up some salt pork into the thinnest possible slices, and cover the bottom and sides of your pot with it to prevent your chowder from burning; place upon the pork a layer of fish, and season it with salt and a little black pepper. (Since I read ‘My Peninsular Medal,’ I have been very chary of black pepper, for that authority states that it inflames the stomach without stimulating it, while the cayenne pepper stimulates without inflaming; but a dash of black pepper is useful for its fragrance.) Next, a layer of the parboiled onions quartered; next, a layer of potatoes, and season the layers; next, a layer of ripe tomatoes sliced and seasoned (tomato requires more salt than other vegetables); next, a layer of cracked sea-biscuit; next, a layer of fish; then sprinkle this layer with infinitesimal pieces of salt pork, but sparingly; then your layers of onions, potatoes, tomatoes, and sea-biscuit, with proper seasonings of each layer; pour water enough to cover the contents of the pot, but no more; cover the pot and place it on a slow fire where it will simmer or boil slowly for an hour and a half; a half hour before dishing the chowder, pour upon it a bottle of Burgundy or claret.
“In seasoning the different layers of the chowder, tomato catsup will answer where ripe tomatoes cannot be had. Sauces are also introduced sometimes, and in case the party has been used to highly-seasoned food, either Soyer, Harvey, or Worcestershire sauces may be used sparingly. Many prefer to season with a greater variety of spices and condiments. I often season with allspice; but camp chowder should be simple, and composed of edibles easily obtainable. Clam chowder is made in the same manner.”