Fish Chowder

Ingredients

• 2 pounds haddock or cod
• Slice salt pork
• Y-z onion
• 4 potatoes
• 3 pints cold water
• 1 pint hot milk
• 6 chowder crackers
• lYz teaspoons salt
• Pepper to taste

Method

1. 1

   Have head, skin and bones removed from fish at the market, and take these home with the fish.

2. 2

   Cut fish in 1-inch pieces.

3. 3

   Put head, skin and bones in a kettle with the cold water.

4. 4

   Allow it to come slowly to the boiling point and then simmer ^ hour.

5. 5

   Strain this water and return it to the kettle, throwing away the head, bones and skin.

6. 6

   Cut the pork in small pieces, put in frying pan with the onion and fry until brown.

7. 7

   Strain fat into kettle with the fish water and add the potatoes (washed, pared and cut up).

8. 8

   When these are nearly cooked, add the fish.

9. 9

   Do not break the fish by stirring.

10. 10

    Add hot milk, salt and pepper.

11. 11

    Put the crackers in a soup dish and soften with a little cold milk before pouring in the hot chowder.

12. 12

    Serve at once.

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 12. The excerpt below is the record exactly as published.

FISH CHOWDER. 2 pounds haddock or cod Slice salt pork Y-z onion 4 potatoes 3 pints cold water 1 pint hot milk 6 chowder crackers lYz teaspoons salt Pepper to taste

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