Catfish Chowder

Ingredients

• as many catfish as will weigh three pounds
• about a pound of fat bacon
• two large onions, chopped very fine
• half a pint of milk
• the yolks of two eggs
• a large slice of butter
• season with salt
• and pepper

Method

1. 1

   Boil bacon in water, then add fish cut into pieces.

2. 2

   Remove bones, add onions, thicken, and season.

3. 3

   Stir in milk, eggs, and butter before serving.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 2. The excerpt below is the record exactly as published.

: two large onions, chopped fine; three tablespoonfuls of all- spice. Beat very fine a little thickening, and salt and pepper to your taste. Let it boil until the onion is done. This will make two quarts of good soup. The meat when it is cooked enough to separate from the bone is taken off and cut up into little pieces and boiled to shreds in the soup. Take out the bacon when the soup is served up. CATFISH CHOWDER. Take as many catfish as will weigh three pounds. Put about a pound of fat bacon on the fire with as much water as will be suffi- cient for the chowder. Put this on two hours before dinner. Dip the fish in hot water and take off the skin; then put them back on the fire in the pot with the bacon, after cut- ting them into small pieces, and boil them until they are done. Then take out every bone and add two large onions, chopped JANE HAMILTON'S RECIPES very fine, a little thickening, and season with salt and pepper. As soon as the onion is done, add half a pint of milk with the yolks of two eggs beat up and stirred in it, and a large slice of butter

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