Fish Chowder

Ingredients

• Two pounds of fresh cod or any white fish
• a quarter-pound bacon
• four large potatoes
• one small onion
• half a can tomatoes
• one quart milk
• butter the size of a walnut
• a teaspoonful of flour
• one teaspoonful salt
• one-half teaspoonful pepper

Method

1. 1

   Pick the fish into pieces, removing all bones and skin.

2. 2

   Peel and dice the potatoes, cut the bacon into small pieces.

3. 3

   Rub the butter and flour to a cream.

4. 4

   In a kettle, layer half of the potatoes, then half of the fish, sprinkle in minced onions, bacon, and half the tomatoes.

5. 5

   Season with salt and pepper, then add the remaining fish, potatoes, tomatoes, and more seasoning.

6. 6

   Cover with water and simmer for half an hour.

7. 7

   Heat the milk, add a pinch of soda, stir into the butter and flour mixture, then add to the chowder.

8. 8

   Let get very hot and serve.

As published

This recipe was extracted from The Rural cook book (1907), page 3. The excerpt below is the record exactly as published.

Fish Chowder, — Two pounds of fresh cod or any white fish, a quar- ter-pound bacon, four large potatoes, one small onion, half a can tomatoes, one quart milk, butter the size of a walnut, and a teaspoonful of flour for thickening. Pick the fish la pieces, removing all bone and skin; peel potatoes and cut into dice; cut the bacon in small piec.es; rub the butter and flour to a cream. On the bottom of a granite kettle spread half of the potatoes in a layer, then half of tish, then sprinkle in. the onions minced fine, then the bacon, then half the tomatoes. Then a shake of salt and pepper; add the rest of the fish, potatoes, tomatoes and more salt and pepper, using in all one teaspoonful salt and one-half tea- spoonful pepp

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