Fish Chowder

Ingredients

• four-pound haddock
• two small white onions
• four slices of thin, fat, salt pork
• one quart of sliced raw potato
• one tablespoonful of salt
• one-half teaspoonful of white pepper
• one quart of hot milk
• two ounces of butter
• two ounces of flour

Method

1. 1

   Skin and cut haddock into pieces.

2. 2

   Boil head and bones in cold water for half an hour.

3. 3

   Fry onions and pork, then add strained liquor and potatoes.

4. 4

   Cook for ten minutes, add fish, salt, and pepper.

5. 5

   When potatoes are tender, add hot milk thickened with butter and flour.

6. 6

   Serve over split butter crackers.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 51. The excerpt below is the record exactly as published.

four-pound haddock, wash thoroughly, and cut the flesh from the bones in pieces about two inches square. Cover the head and bones with cold water and boil one>half hour. Slice two small white onions in a pan with four slices of thin, fat, salt pork. When tender, skim out the pork and onions and add the strained bone liquor and one quart of sliced raw potato. aoups 89 Cook for ten miimtes, then add the fìsh, one tablespoonful of sali, and one-half teaspoonful of white pepper. When the potatoes are tender, add one quai-t of hot milk which has been thickened wìth two ounces of butter and flour mixed together. Do not break the fish by needless stirring. Split six butter crackers, arrange in a tureen, and pour the fish chowder

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