Fish Chowder

Ingredients

• Two pounds fresh fish
• two good-sized potatoes
• one cup milk
• a quarter of a pound of salt pork
• one onion minced
• one tablespoonful chopped parsley
• enough boiling water to cover all the ingredients

Method

1. 1

   Layer fish, pork, onions, and potatoes in a pot.

2. 2

   Cover with boiling water and cook slowly for an hour.

3. 3

   Serve over soaked Boston crackers with lemon.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 55. The excerpt below is the record exactly as published.

Fish Chowder. Broiled Lamb Chops. Raw Tomatoes. Young Onions Stewed. Strawberry Meringue. Fish Chowder, — Two pounds fresh fish, two good-sized potatoes, one cup milk, a quarter of a pound of salt pork, one onion 214 FAMILY DINNERS FOR SUMMER minced, one tablespoonful chopped parsley, enough boiling water to cover all the ingre- dients after they are in the pot. Out up the fish, the pork, and the potatoes (which should have been peeled and parboiled) into pieces less than an inch square. Place in a pot or saucepan first a layer of pork, then one of fish strewn with onions and parsley, then one of potatoes ; repeat the layers in this order until all the materials are used. Pour in the water, cover closely, and let it cook slowly a full hour. Split and butter half a dozen Boston crackers ; let them soak in the cupful of milk over the fire for five minutes ; take them out, and lay them in the tureen, and pour the chowder over them. Pass lemon with it. This chowder is even better the second day than the first, although there is rarely much left over. Strawben^y Meringv£. — Line a pie -dish with puff paste, bake this carefully, and then place in it a thick layer of hulled strawber- ries ; rather small ones are best for this pur- pose. Sprinkle them with powdered sugar, 215 WHAT TO BAT — HOW TO 8EBVE IT and heap over them a meringue made of the whites of four eggs whipped stiff with half a cup of powdered sugar. Just before put- ting it in stir lightly into it a cupful of the berries. Set the pie-plate containing the me- ringue in the oven long enough to brown delicately, and eat when perfectly cold. 3. Asparagus 8oup. Boiled Chicken. Green Pease. Summer Squash. Raspberry Pudding. Asparagus Soup. — Boil a bunch of aspara- gus until it is very tender. When done, cut off the green tips, and put them aside, and rub the stalks in a colander, getting all of them through that you can. Heat four cups of milk in a double boiler, add the strained asparagus to this, and thicken with a table- spoonful of butter rubbed in one of flour. Season to taste with salt and pepper, add the asparagus tops (which should have been kept hot), and serve. Raspberry Pudding, — Two cups raspber- ries (red or black), three cups flour, three 216 FAMILY DINNERS FOR SUMMER eggs, two cups milk, one tablespoonful but- ter, two teaspoonfuls baking-powder, salt- spoonful salt. Beat the eggs very light, and mix with the butter, melted, and the milk. Stir into this the flour sifted with the salt and baking-powder, taking care that the bat- ter does not lump. Dredge the berries with flour, add them to the pudding, and boil this in a plain pudding mould, set in a pot of boiling water, for three hours. Take care that the water does not come over the top of the mould. Serve with hard sauce. 4. Egg Soup. Roast Lamb. Mint Sauce. Beets. Succolash. Green Pease. Melons. Egg Soup. — One quart milk, four eggs, one onion sliced

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