A Shaker Perch Chowder, Ca 1860 - cooking recipe

Ingredients

4 1/2 lb. perch fillets, boned
1/4 c. sherry
1 tsp. thyme
salt and pepper to taste
1/2 c. thinly sliced onions
1/3 c. celery, chopped
1/2 c. carrot cubes
1 tsp. green pepper, chopped
3 tsp. butter
2 c. heavy cream

Preparation

Cut 1 and 1/2 pounds of fish into 2-inch strips.
Cover with sherry and let stand for 30 minutes.
Cut remaining fish in pieces, put in kettle with water to cover.
Add thyme, cloves, salt and pepper.
Simmer 30 minutes and cook vegetables in the fish broth until tender.