| Citation |
NYEP(D.751.053
30 Sep 1751:32 (232)
DIRECTIONS FOR MAKING A CHOUDER.
First lay some onions to keep the pork from burning,
Because in chouder there can be no turning;
Then lay some pork in slices very thin,
Thus you in chouder always must begin.
Next lay some fish cut crossways very nice,
The season well with pepper salt and spice;
Parsley, sweet-marjoram, savory and thyme,
Then biscuit next, which must be soak'd some time.
Thus your foundation laid, you will be able
To raise a chouder, high as tower of Bebel:
For by repeating o're the same again,
You may make chouder for a thousand men.
Last bottle of claret, with water eno' to smother 'em,
You'l have a mess which some call Omnium gather 'em.
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