Fish Chowder

Ingredients

• 1 haddock weighing five pounds
• 4 cups hot water
• 4 cups potato dice
• 2 tablespoons butter
• 1 cup onion dice
• 4 tablespoons flour
• 1 cup salt pork dice
• 4 cups milk
• salt, pepper, cayenne
• 10 buttered crackers

Method

1. 1

   Remove head and skin and cut fish into fillets.

2. 2

   Cover head, skin and bones with cold water; simmer twenty minutes; strain.

3. 3

   Reserve liquor.

4. 4

   Parboil potatoes ten minutes.

5. 5

   Cook onions in salt pork until yellow.

6. 6

   Arrange in layers, fish, potatoes, onions, and salt pork; cover with water in which bones were cooked, and simmer until potatoes are tender.

7. 7

   Thicken milk with butter and flour cooked together, combine mixtures, add seasonings, and pour over buttered crackers which have been previously soaked in cold milk.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 20. The excerpt below is the record exactly as published.

Fish Chowder 1 haddock weighing five pounds 4 cups hot water 4 cups potato dice 2 tablespoons butter i cup onion dice 4 tablespoons flour 1 cup salt pork dice 4 cups milk salt, pepper, cayenne 10 buttered crackers

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