Fish Chowder

Ingredients

• a codfish (any fish will answer) weighing about five pounds
• five small onions
• a bunch of thyme
• a bunch of parsley
• a teaspoonful of salt
• one-half teaspoonful of white pepper
• one-half teaspoonful of grated nutmeg
• one-quarter pound flour
• one-quarter pound butter
• yolks of two eggs

Method

1. 1

   Boil codfish, remove bones, season with pepper and salt.

2. 2

   Simmer milk with onions, thyme, parsley, salt, white pepper, and nutmeg for 15 minutes, then strain.

3. 3

   Return to fire, add flour, butter, and egg yolks, stirring until thickens.

4. 4

   Layer sauce and fish in a baking dish, top with bread crumbs and cheese, bake for half an hour.

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 5. The excerpt below is the record exactly as published.

FISH CHOWDER. BY MBS. BENJAMIN HARBISON. (Wife of the President.) }UT a medium-sized shad or white-fish, three or four potatoes, one onion and a quarter of a pound of bacon into small pieces. Fry the bacon and onions a light brown. Put a layer of potatoes in the saucepan, over that a layer of the fish, then a sprinkling of onions and bacon, then a layer of tomatoes; sprinkle with pepper and salt, alter- nating the layers until all is in. Add enough water to cover, place over a moderate fire and let simmer twenty-five minutes. Boil one pint of milk, thick- ening it with cracker crumbs ; let it stand a moment and then add to the chowder. Now stir for the first time, let boil an instant, season if not strong to taste, and serve hot. ^-^^-^T^S^ee <z^r2*£<^ AND HOW TO COOK THEM. 23 CODFISH BALLS. BT MRS. MELVILLE W. FULLER. (Wife of the Chief Justice of the Supreme Court.) QTJAL parts codfish and mashed potatoes jp thoroughly mixed with cooked red beets 1 chopped fine. Mold into balls, brown in the fat of salt pork, and garnish with the crisp bits of fried pork. 24 STATESMEN'S DISHES; FISH A LUCULLUS. BT MBS. JOHN W. NOBLE. (Wife of the Secretary of the Interior.) £LICE one middling-sized onion and fry it with one ounce of butter until it turns yellow ; add three or four pounds of fish (bass, pike, trout, or any fish having a firm and compact flesh) ; add, also, two carrots, two onions and one leek (all sliced), four stalks of parsley, one of thyme, one clove of garlic if to the taste, a bay-leaf, one clove, six pep- percorns and salt ; cover the whole with cold water ; set on a good but not brisk fire, and boil gently for about two hours. If the water is boiling away, add some, then strain and use. AND HOW TO COOK THEM. 2S FISH CHOWDER. BY MRS. JOHN SHERMAN. (Wife of Senator from Ohio.) ^OIL a codfish (any fish will answer) weighing about five pounds ; take out all the bones, and season lightly with pepper and salt ; take a quart of milk, put in five small onions, a bunch of thyme and parsley, a teaspoonful of salt, one-half tea- spoonful of white pepper, and one-half teaspoonful of grated nutmeg; simmer all together for fifteen min- utes, and then strain. Then return to the fire, and add one-quarter pound flour, one-quarter pound butter, and yolks of two eggs

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