Fish Chowder

Ingredients

• 4 or 5 lb. cod or haddock or bass
• 1 tbsp. salt
• I tsp. white pepper
• 6 potatoes
• 2 tbsp. butter
• A 2-iii. cube of fat salt pork
• 1 qt. milk
• 2 small onions
• 6 butter crackers

Method

1. 1

   When buying the fish have the head and skin removed, and the flesh taken off in a long strip from each side of the backbone.

2. 2

   Pick out all the fine bones and cut each half of the fish in four or five pieces.

3. 3

   Cook the fish bones and head half an hour, then strain the water.

4. 4

   Cut the salt pork and onion into dice and fry until light brown.

5. 5

   Slice the potatoes, scald them five minutes, pour off the water, add the strained pork fat, and the bone water.

6. 6

   When boiling add the fish, simmer ten minutes, or until the potatoes are tender.

7. 7

   Add the seasoning and one pint of the milk.

8. 8

   Make a white sauce with the butter, two tablespoons of flour and the other pint of milk, and stir it in carefully.

9. 9

   Serve with crackers.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 137. The excerpt below is the record exactly as published.

Fish Chowder 4 or 5 lb. cod or haddock or 1 tbsp. salt. bass. I tsp. white pepper. 6 potatoes. 2 tbsp. butter. A 2-iii. cube of fat salt pork. 1 qt. milk. 2 small onions. 6 butter crackers

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