Catfish Chowder

Ingredients

• two Catfish
• 1 pint of water
• a large lump of butter
• 1 breakfast-cupful of cream
• a little pepper
• salt
• one onion
• 1 teaspoonful of mustard
• i teacupful of walnut ketchup

Method

1. 1

   Wash the fish and boil it in just enough water to cover until tender.

2. 2

   Remove bones, chop the fish, and place it in a stewpan with water, butter, cream, pepper, salt, onion, mustard, and walnut ketchup.

3. 3

   Stew until thick.

4. 4

   Garnish with sliced lemon and serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 188. The excerpt below is the record exactly as published.

Catfish Chowder. — (1) Wash the fish in warm water, put it on in just water enough to cover it, and boil until tender, or until the bones will slip out. Take out the largest bones, chop up the fish, put it in a stewpan with 1 pint of water a large lump of butter, 1 breakfast-cupful of cream, a little pepper and salt, one onion, 1 teaspoonful of mustard, and i teacupful of walnut ketchup, and stew until quite thick. Garnish with sliced lemon, and serve hot. (2) Take two Catfish

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