Fish Chowder

Ingredients

• 2 POUNDS COD OR SIMILAR FISH
• ½ TABLESPOON SALT
• I PINT SLICED POTATOES
• I SLICE SALT PORK
• 1 ONION, SLICED
• 2 PARSLEY SPRIGS
• 2 CELERY SPRIGS
• 2 CUPS MILK
• 1 TABLESPOONS BUTTER
• 2 TABLESPOONS FLOUR
• 2-3 PILOT CRACKERS

Method

1. 1

   Cut off fish head, split fish and remove bones.

2. 2

   Cut up, looking very carefully for hidden bones.

3. 3

   Lay potatoes in cold water for an hour.

4. 4

   Dice pork and fry until all fat is fried out; remove pork and save for other cooking.

5. 5

   Slowly fry onion in pork fat until golden.

6. 6

   Cover fish head and bones with cold water, slowly bring to boiling point and simmer 30-40 minutes.

7. 7

   Strain liquor through fine sieve.

8. 8

   Parboil potatoes 5 minutes and add seasonings, herbs, fish, 1 cup milk, and the fish liquor, with enough water added to it to make 1 pint.

9. 9

   Simmer until potatoes are tender.

10. 10

    Make a thick white sauce with butter, flour, and remaining cup of milk.

11. 11

    Lift out solid portions of chowder with a skimmer, add white sauce to liquid, simmer and stir, then pour over the chowder.

12. 12

    Break crackers over top, and serve at once.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 26. The excerpt below is the record exactly as published.

FISH CHOWDER 2 POUNDS COD OR SIMILAR FISH yi TABLESPOON SALT I PINT SLICED POTATOES WHITE PEPPER I SLICE SALT PORK 2 CUPS MILK 1 ONION, SLICED 1 TABLESPOONS BUTTER 2 PARSLEY SPRIGS 2 TABLESPOONS FLOUR 2 CELERY SPRIGS 2-3 PILOT CRACKERS

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