President Kennedy's New England Fish Chowder

2 Pounds haddock
2 Ounces salt pork, diced
2 Onions, sliced
4 Large potatoes, pared and diced
1 Cup chopped celery
1 Bay leaf, crumbled
1 Teaspoon salt
Freshly ground black pepper
1 Quart milk
2 Tablespoons butter

President Kennedy's Favorite Soup -- New England Fish Chowder

Place 2 cups water into a large sauce pot. Place 2 pounds haddock into the water and bring it to a boil. Reduce the heat and simmer the fish for 14 minutes, or until the fish flakes easily with a fork. Drain and reserve the broth. Remove the bones from the fish. Saute diced salt pork until crisp in the sauce pot, remove it and set aside. Saute onion in the fat. Add teh fish, potatoes, celery, a bay leaf, salt and pepper to taste. Pour in the fish broth with enough boiling water to make 3 cups of liquid. Bring to boiling and reduce the heat to low and simmer uncovered for 30 minutes. Add the milk and butter and simmer about 5 minutes or until thoroughly heated. Serve the chowder with a sprinkling of crisp salt pork.
 

Thomas Jefferson's Beef A La Mode

President Thomas Jefferson's personal maitre d'hotel was the Frenchman, Lemaire. His chef's name was Julien. They both remainded employed with Jefferson and returned with him to Monticello. Lemaire's recipe for Beef a la Mode, one of Jefferson's favorite recipes.

Beef a La Mode

4-pound piece top round of beef
1 onion, finely chopped
1 sprig parsley, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon grated nutmeg
1/8 teaspoon ground thyme
12 strips lean bacon
3 small onions
3 medium carrots
1/4 teaspoon grated nutmeg
Pinch of ground thyme
Salt and pepper to taste
4 ounce brandy
1 cup white wine

Cut the fat off of a 4-pound piece top round of beef. Mix the chopped onion, chopped parsley, salt and pepper, 1/8 teaspoon grated nutmeg and 1/4 teaspoon thyme. Take four strips of bacon and the fat that was removed from the meat, roll it in this mixture, and lard the meat with it. Place four pieces of bacon into the bottom of a pan and lay the beef on it. Lay 4 or 5 more strips of bacon on top of that. Cut 3 small onions fine, slicy 3 carrots and put those into the pot, adding salt and pepper to taste, 1/4 teaspoon grated nutmeg and a pinch of thyme. Pour 1 cup of brandy and 1 cup of white wine into the pot. Place the pot on the stove and bring to a boil. Reduce the heat to low and simmer for 3 hours. Keep an eye on the meat to be sure it doesn't stick to the pan. Strain the gravy through a fine sieve and skim off the grease.