Fish Chowder

Ingredients

• half a pound of salt pork
• one onion
• half a dozen small potatoes
• two pounds of flaked and boned fish
• about three-quarters of a cup of rich milk
• Season with salt
• and pepper

Method

1. 1

   Place the diced salt pork in a deep skillet and fry until the fat is rendered.

2. 2

   Add sliced onion and simmer.

3. 3

   Prepare the potatoes by peeling and dicing, then add them to the skillet and stir until browned.

4. 4

   Place the flaked fish on top of the potatoes, cover, and simmer until the potatoes are tender and the fish is cooked.

5. 5

   Season with salt and pepper, then add milk and bring to a boil.

Nutrition per serving

As published

This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 34. The excerpt below is the record exactly as published.

Fish Chowder FISH CHOWDER is a way of serving fish free from bones. Method: Place half a pound of salt pork, diced, in a deep skillet. Allow to fry out. Slice one onion into the fat and simmer while prepar- ing half a dozen small potatoes by peeling and dicing. Drop them into the fat and stir around until ready to brown over. Then place two pounds of flaked and boned fish on the surface of the potatoes ; cover and allow to simmer until potatoes are tender, when fish will be found cooked. Season with salt and pepper ; add about three-quarters of a cup of rich milk

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