Boston Fish Chowder

Ingredients

• a large fish, as cod, haddock or halibut
• some slices of raw salt pork
• a little salt
• a little pepper
• very hard crackers (pilot bread is nicest)
• cold water to nearly cover them

Method

1. 1

   Cut the fish into slices after scaling and cleaning.

2. 2

   Place salt pork in the bottom of an iron kettle, layer with fish, onions, and potatoes, seasoning each layer.

3. 3

   Add hard crackers and cover with cold water.

4. 4

   Boil for three-quarters of an hour, being careful not to break the fish slices.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 61. The excerpt below is the record exactly as published.

a little pepper. Stir well over the fire and pour it on pieces of toast cut diamond-shaped. Mrs. G. S. CREAMED FRESH CODFISH. Take a piece of boiled fresh cod, remove the skin and bones, and pick into flakes; put these into a stew-pan with a little butter, pepper, and salt. Put on the fire, and when the contents of the pan are quite hot add a pint of cream and milk; thicken a trifle and all is ready to serve. T. R. Rich. CREAMED CODFISH. Pick (not shred) one cupful of codfish; place in a spider and fill and cover with cold water. Stir a moment over the fire and drain off the water. Stand on the stove, cover the fish with one and one-half pints of milk and a large tablespoonful of butter. Stir into a cup of cold cream two heaping tablespoonfuls of flour and when the milk on the stove is about to boil mix this with it. When the mixture has thickened stand where it will boil no longer and stir into it one egg. Serve at once. Mrs. a. M. Woods. CREAMED FINNAN HADDIE. Remove the skin and bones from a small salted finnan haddie pre- viously boiled, and pick into flakes with a fork. Place in a saucepan one tablespoon of butter and a tablespoon of flour, add one and one-half cups of milk, cook a few moments; season with pepper; thicken with flour and butter creamed; serve on a hot platter garnished with toast. Amy Brown. R. A. HiLLIER. DELICIOUS FISH CHOWDER. Two pounds of fresh white fish, a quarter of a pound of bacon, five small potatoes, one small onion, six tomatoes, one quart of milk, butter the size of a small hen's egg and a teaspoon of flour. Pick the fish to pieces. Remove bone and skin; cut potatoes into dice; the bacon in 76 FISH. small pieces; rub the butter and flour to a cream. Spread In a granite kettle half of the potatoes, then half of the fish, then sprinkle in the minced onions, then the bacon, then half the tomatoes. Then a shake of salt and pepper; add the rest of the fish, tomatoes, potatoes, and more salt and pepper, using in all one teaspoon of salt and one-fourth teaspoon of pepper. Cover with water, let simmer for half an hour. Scald the milk, put a pinch of soda into the chowder and stir; add the hot milk to the butter and flour; stir smooth; then add to the chowder. Serve very hot. Excellent, Mira A. Miller, BOSTON FISH CHOWDER. Take a large fish, as cod, haddock or halibut and cut in slices, after having scaled and cleaned it. Then cut some slices of raw salt pork (pickled) and place them in the bottom of your iron kettle. When partly tried out, put on top of the pork a layer of fish, then a layer of onions, and one of potatoes, both sliced quite thin. Add to each layer a little salt and pepper. Add very hard crackers (pilot bread is nicest) to the whole, placing them on the sides and top, then add cold water to nearly cover them

Cook this with the app: pantry check, scaling, and the assistant.