Fish Chowder

Ingredients

• 1 cupful fish, diced
• 4 cupfuls potatoes, diced
• % pound salt pork, diced
• 1 cupful milk
• 1 medium-sized onion, sliced
• 2 teaspoonfuls salt
• 4 cupfuls fish stock
• % teaspoonful pepper
• 8 crackers

Method

1. 1

   Clean and bone the fish and cut in small pieces.

2. 2

   Boil in water, saving the stock.

3. 3

   Parboil the potatoes and drain.

4. 4

   Try the fat from the pork.

5. 5

   Brown the onion in the fat and add to the stock.

6. 6

   Add the potatoes and fish and cook until tender.

7. 7

   Then add the milk and seasonings and pour over the crackers.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 86. The excerpt below is the record exactly as published.

Fish Chowder 1 cupful fish, diced 4 cupfuls potatoes, diced % pound salt pork, diced 1 cupful milk 1 medium-sized onion, sliced 2 teaspoonfuls salt 4 cupfuls fish stock % teaspoonful pepper 8 crackers

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