Fish Chowder

Ingredients

• Three or four pounds fresh haddock
• five or six slices salt pork
• three onions sliced thin
• sprinkle with pepper
• sprinkle with salt
• layer of peeled sliced potatoes
• a pint or more of milk

Method

1. 1

   Place in bottom of kettle salt pork, fry brown, then add onions, fry them brown.

2. 2

   Remove from fire and place on the pork and onions, a layer of fish, sprinkle with pepper and salt then a layer of potatoes, then fish and potatoes till fish is used up.

3. 3

   Cover with water and let boil for half an hour.

4. 4

   Roll crackers, put in with fish and lastly add milk.

5. 5

   Let it get thoroughly heated and serve.

Nutrition per serving

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 22. The excerpt below is the record exactly as published.

Fish Chowder. Crackers. Celery. Pickles. Figs and Dates. Supper. — Creamed Potatoes. Bread and Butter. Apple Sauce. Plain Cake. Chocolate. Fish Chowder. — Three or four pounds fresh haddock carefully cleaned and cut in pieces three inches square. Place in bottom of kettle five or six slices salt pork, fry brown, then add three onions sliced thin, fry them brown. Remove from the fire and place on the pork and onions, a layer of fish, sprinkle with pepper and salt then a layer of peeled sliced potatoes, then fish and potatoes till fish is used up. Cover with water and let boil for half an hour. Roll six crackers, put in with fish and lastly add a pint or more of milk

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