Fish Chowder

Ingredients

• 3 c. water
• 2 tb. chopped salt pork
• Parboil potatoes and drain thoroughly.
• add fish (cut in small pieces)
• add seasonings
• butter
• and milk (scalded)
• allow 8 common crackers

Method

1. 1

   Separate the flesh from skin and bones, cover the latter with cold water, and cook gently for 20 min.

2. 2

   Cut pork in small pieces and try out in a large saucepan with the onion; add the potatoes and strain over them the fish stock.

3. 3

   Cook for 10 min.; when potatoes are soft, add seasonings, butter, and milk.

4. 4

   If crackers are desired, split and add to chowder just before serving.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 42. The excerpt below is the record exactly as published.

Fish chowder . lib. .C. ic- 2tb, _ 2tb. 2tsp ti.p. _ Fish hash . . 2C. 2C. *c. Itb. _ ftsp. itsp itsp. _ Fish timbales . 2 C. — tc. 2tb. — itsp. *.b. iap. I Fish souffle . . 1±. - - - - i»p. ilb. iop. ■ Fish chowder. Additional ingredients: 3 c. water; 2 tb. chopped salt pork. Separate the ilesh from skin and bones, cover the latter with the cold water, and cook gently 20 min. Parboil potatoes and drain thoroughly. Cut pork in small pieces and try out in large saucepan with the onion ; add the ::=.L,CiOO^IC 88 THE PRACTICAL COOKBOOK potatoes and strain over them the fish stock. Cook lomin.; add fish (cut in small pieces) and cook lo min, longer. When potatoes are soft add seasonings, butter, and milk (scalded). If crackers are desired, allow 8 common crackers

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