Boston Cooking-School cook book

Drain oil from salmon, remove skin and bones, rub through sieve. Add milk gradually, season, and bind with butter and flour cooked. together. Serves 4 to 6. FISH CHOWDER 4-pound cod or haddock 1 quart potatoes cut in 14-inch slices, or in 34-inch cubes 1 sliced onion 114-inch cube fat salt pork Order the fish skinned, but head and tail left on. Cut off head and tail and remove fish from backbone. Cut fish in 2-inch pieces and set aside. Put head, tail, and backbone broken in pieces, in stewpan; add 2 cups cold water and bring slowly to boiling point; cook 5 minutes. Cut salt pork in small pieces and try out, add onion, and fry 5 minutes; strain fat into large pan. Add potatoes to fat; then add 2 cups boiling water and cook 5 minutes. Add liquor drained from bones; add fish, cover and simmer 10 minutes. Add milk, salt, pepper, butter, and crackers split and soaked in enough cold milk to moisten (otherwise they will be soft on the outside, but dry on the inside). Eight to ten servings. Connecticut Fish Chowder. Omit milk. Add 21% cups stewed and strained tomatoes and add % cup cracker crumbs just before serving. Add more water if too thick. 1 tablespoon salt Y% teaspoon pepper 3 tablespoons butter 4 cups scalded milk 8 common or Boston crackers FISH CHOWDER WITH FISH BALLS 3-pound haddock 1 beaten egg 1 quart cold water 1 quart potatoes cut in 2 slices carrot 34-inch cubes Bit of bay leaf 2-inch cube fat salt pork, diced Sprig of parsley 1 sliced onion 2 tablespoons cracker crumbs 5 tablespoons flour Salt, pepper, cayenne 1 quart scalded milk 2 tablespoons melted butter Y cup butter Few drops onion juice 8 common or Boston crackers 1 pint cold milk Split crackers, cover with cold milk, and set aside. Clean, skin, and bone fish. Add to bones cold water, carrot, bay leaf, and parsley, and simmer 20 minutes. Strain stock from bones into large saucepan or kettle. Chop raw fish meat; there should be 114 cups. Add cracker, seasonings, melted butter, and egg, then shape in small balls. Try out pork, add onion, and cook 5 minutes. Strain into fish stock and add potatoes and fish balls. Cook until potatoes are soft. Thicken milk with butter and flour cooked together. Combine mixtures and season highly with salt, pepper, and cayenne. Add soaked crackers. Eight to ten servings. BOUILLABAISSE 3 pounds fish 1 pinch saffron Y% cup olive oil Juice 1 lemon 1 dozen oysters, clams, or 1 bay leaf mussels 2 medium-sized onions, sliced 1% cup shrimps, crab or 1 carrot lobster meat 14 cup canned pimiento, cut in 2 leeks, sliced small pieces 2 large tomatoes or 1 cup 1 garlic clove, bruised canned (strained) 1 tablespoon minced parsley 2 cups fish stock or water Toast Use flounder, whiting, sole, haddock, perch, or red mullet. Cook carrot, onion, garlic and leeks in olive oil until golden brown. Add fish cut in 3-inch squares, tomato, bay leaf and stock. Simmer 20 minutes. Add shell-fish, pimiento, and saffron to taste. Season with salt, pepper, and lemon juice. Put toast in deep dish, add bouillabaisse, and sprinkle with parsley. Serve the fish from a separate serving dish. Add 1 cup white wine, if desired. It is difficult to say how many this recipe serves, since appetite varies, but it will provide at least 8 generous servings. CLAM CHOWDER 1 quart clams 1 tablespoon salt 4 cups potatoes, cut in 1% teaspoon pepper 34-inch cubes 4 tablespoons butter 14-inch cube fat salt pork 4 cups scalded milk 1 sliced onion 8 common or Boston crackers