Lorenzo Delmonico
Source of Recipe
e-cookbooks.net
List of Ingredients
(March 13, 1813 - 1881)
Lorenzo Delmonico was born in Marengo, Switzerland and was invited to join his uncles in their successful pastry shop and catering business in New York in 1831. He soon transformed the business into one of the first, best, most elegant and famous restaurants in the country, Delmonico’s.
Lorenzo was not a chef, but he purchased the food and created the very extensive menu. He helped make the concept of the 'restaurant' an acceptable and successful one.
Recipe
CULINARY POETRY...CHOWDER
To make a good chowder and have it quite nice
Dispense with sweet marjoram, parsley and spice;
Mace, pepper and salt are now wanted alone.
To make the stew eat well and stick to the bone,
Some pork is sliced thin and put into the pot;
Some say you must turn it, some say you must not;
And when it is brown, take it out of the fat,
And add it again when you add this and that.
A layer of potatoes, sliced quarter inch thick,
Should be placed in the bottom to make it eat slick;
A layer of onions now over this place,
Then season with pepper and salt and some mace.
Split open your crackers and give them a soak;
In eating you'll find this the cream of the joke.
On top of all this, now comply with my wish
And put in large chunks, all your pieces of fish;
Then put on the pieces of pork you have fried
I mean those from which all the fat has been tried.
In seasoning I pray you, don't spare the cayenne;
'Tis this makes it fit to be eaten by men.
After adding these things in their regular rotation
You'll have a dish fit for the best of the nation.
---Author Unknown
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