Catfish Chowder

Ingredients

• the fish
• about a pint of water
• a large piece of butter
• one breakfast cupful of cream
• one small onion
• one teaspoonful of mustard
• one-half teacupful of walnut catsup
• a small quantity of pepper and salt

Method

1. 1

   Wash fish, boil until tender, remove bones, chop fish, and place in a stewpan with water, butter, cream, onion, mustard, and walnut catsup.

2. 2

   Stew until thick, garnish with sliced lemons, and serve hot.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 4. The excerpt below is the record exactly as published.

Catfish Chowder. Wash the fish in warm water, then place it on the fire in just enough water to cover it, and boil until tender, or until the bones will slip out. Take out the larirest bones, chop up the fish, put it into a stewpan with about a pint of water, a large piece of butter, one breakfast cupful of cream, a small quantity of pepper and salt, one small onion, one tcaspoonful of mustard, and one-half teacupful of walnut catsup

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