Evening Republican, Volume 20, Number 30, Rensselaer, Jasper County, 4 February 1916 — Beefsteak Chowder. [ARTICLE]

Beefsteak Chowder.

Cut slice of salt pork into small lots, with one onion minced fine; cook until a nice brown; add one quart of boiling water, let simmer five minutes, then add one pound round steak cut into strips one-half-inch thick and two inches long; bring this quickly to a boil, then simmer until the meat is tender; add four or five pared and sliced potatoes, season with salt and pepper, add more boiling water and when potatoes are tender add one and one-half cupfuls of good rich milk or cream; split six or eight crackers, put into soup dish and pour chowder over them, serving at once.