Fish Chowder

Ingredients

• one pound of any white fish
• three medium-sized potatoes
• one large onion
• a pint of boiling water
• a pint of milk
• a tablespoonful of butter
• a dash of pepper
• a saltspoonful of salt
• half a teaspoonful of celery seed
• a tablespoonful of onion

Method

1. 1

   Wash and cut fish into squares, dice potatoes, chop onion.

2. 2

   Layer potatoes, fish, tomatoes, onion, thyme, salt, and pepper in a kettle.

3. 3

   Pour boiling water over, cover, and cook for twenty minutes.

4. 4

   Heat milk in a double boiler, cover chowder with crushed water-crackers, pour over milk, add butter, and serve.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 4. The excerpt below is the record exactly as published.

tablespoonful of butter and one of flour ; add the oyster liquor and sufficient milk to My Best 250 Recipes 19 make half a pint; stir until boiling. Add the oysters, the yolks of two eggs slightly beaten, a level teaspoonful of salt, a dash of red pepper, a teaspoonful of lemon juice, and a tablespoonful of chopped celery. Turn this in a baking-dish or into individual dishes or shells, cover thickly with soft breadcrumbs and bake in a quick oven until browned. FILLETS OF FISH Clean a good-sized rock, wash and dry. Hold the flesh firm and with a sharp knife cut it from the bone from tail to head. Turn the fish on the other side and do the same, pressing the flesh firmly with your hand. Cut the flesh in strips about an inch wide ; roll each, fasten with a wooden skewer, dust with salt and pepper. Cook for three minutes in deep, hot fat, drain on brown paper, arrange neatly on a napkin, garnish with parsley and lemon and send to the table. SALT CODFISH WITH MACARONI Break two ounces of macaroni in two-inch lengths; throw them into boiling water and boil rapidly for thirty minutes; drain. Blanch for fifteen minutes in cold water; then cut in pieces half an inch long. Wash half a pound of boneless salt cod; cut it in dice, cover with cold water. Bring just to boiling point, but do not allow it to 20 My Best 250 Recipes boil ; drain, cover again with boiling water and let it stand for five minutes, then drain. Rub together one rounding tablespoonful of butter with one of flour; add half a pint of strained tomato, a tablespoonful of grated onion, half a teaspoonful of salt and a saltspoonful of white or black pepper. Stir until boiling. Add the maca- roni and fish, stand over hot water for five min- utes and serve in a heated dish. FRICASSEE OF OYSTERS Drain and wash fifty oysters; cook until the gills curl; drain, saving the liquor. Add to it sufficient milk to make a pint. Put two rounding tablespoonfuls of butter and two of flour in a saucepan, mix; add the liquor and milk, and stir until boiling. Add a rounding teaspoonful of salt, a dash of cayenne, and the oysters. Heat over hot water. Beat the yolks of two eggs with four tablespoonfuls of cream, stir them quickly in the oysters; take from the fire, and serve on toast, or in a round dish garnished with triangular pieces of toast; sprinkle finely-chopped parsley over the top. TO FRY SMELTS Wash the smelts, make a slight opening at the gills with a very sharp knife or scissors ; draw My Best 250 Recipes 21 them between the thumb and finger, from tail to head; press the intestines out at the gill opening, keeping the fish whole. Wash and dry and dust with salt and black pepper. Beat an egg until the white and yolk are thoroughly mixed ; add a table- spoonful of water and mix again. Dip the fish in the egg and cover them thoroughly with seasoned breadcrumbs and fry quickly in deep, hot fat. Drain on brown paper ; dish on a napkin and serve with Tartar sauce. FISH CHOWDER Wash and cut in squares one pound of any white fish; pare, cut in dice three medium-sized potatoes; chop fine one large onion; put in the bottom of a kettle a layer of the potatoes ; then a layer of fish, then tomatoes; add a tablespoonful of onion, half a teaspoonful of powdered thyme, a saltspoonful of salt, a dash of pepper, half a tea- spoonful of celery seed, and so continue until the materials are all used. Have the last layer pota- toes. Pour over a pint of boiling water, cover the kettle and cook over a moderate fire, without stirring, for twenty minutes. Meantime heat a pint of milk

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