Fish & brewis (cod & oyster chowder)
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Onion; chopped |
| 1 | quart | Potato; boiled & mashed |
| 1½ | pounds | Sea biscuit; broken |
| 1 | tablespoon | Thyme |
| 1 | tablespoon | Savory |
| 6 | ounces | Mushroom catsup |
| 1 | quart | Port |
| ½ | Nutmeg; grated | |
| From: Jim Anderson | ||
| ¼ | teaspoon | Cloves, ground |
| ¼ | teaspoon | Mace, ground |
| ¼ | teaspoon | Allspice |
| 6 | pounds | Cod; cut in slices |
| 25 | Oysters | |
| Pepper, black | ||
| Lemon; slices | ||
Directions
Four tablespoons of onions, fried with pork. One quart of boiled potatoes, well mashed. One and a half pounds sea-biscuit, broken.
One teaspoon of thyme, mixed with one of summer savory. Half-bottle of mushroom catsup. One bottle of port or claret. Half of a nutmeg, grated. a few clove mace and alspice. Six pounds of fish, cod or sea-bass, cut in slices. Twenty-five oysters, a little black pepper, and a few slices of lemon. The whole put in a pot and covered with an inch of water, boiled for an hour, and gently stirred.