 ... the chowder; fry out the pork very gently, and when the scraps are a good brown, take them out and put in the chopped onions to fry; they should be fried in a frying-pan, and the chowder-kettle be made very clean before they are put in it, or the...  Our New England Family Recipes - Page 1281910 - 134 pagesFull view - About this book
 | Fanny Lemira Gillette - Booksellers and bookselling - 1889 - 560 pages
...very clean before they are put in it, or the chowder will burn. (The chief secret in chowder-making is to fry the onions so delicately that they will be missing in the chowder.) Add a quart of hot water to the onions; put in the clams, clam- water and pork scraps. After it boils,... | |
 | Fanny Lemira Gillette, Hugo Ziemann - History - 2011 - 632 pages
...very clean before they are put in it, or the chowder will burn. (The chief secret in chowder-making is to fry the onions so delicately that they will be missing in the chowder.) Add a quart of hot water to the onions; put in the clams, clam- water and pork scraps. After it boils,... | |
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