Fish Chowder

Ingredients

• 3 lb. fish
• 1 medium sized cube of salt pork
• 1 medium sized onion
• 1 qt. of sliced potatoes
• 1^ pts. scalded milk
• 4 or 5 hard tack splits

Method

1. 1

   Skin and bone the fish, cut into cubes, and simmer bones in cold water for 30 minutes.

2. 2

   Fry salt pork and onion, strain fat into a stew pan.

3. 3

   Parboil potatoes, then layer fish and potatoes in the fat, seasoning each layer with salt and pepper.

4. 4

   Strain the cooking liquor over the layers and cook until tender.

5. 5

   Add scalded milk and hard tack splits, thickening with flour if desired.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 239. The excerpt below is the record exactly as published.

Fish Chowder Skin and bone a 3 lb. fish and cut into inch cubes. Cover bones and trimmings with cold water and simmer for I/2 h. Cut a 2 inch cube of salt pork into small pieces, try out, add I medium sized onion cut fine and fry for 5 m, then strain the fat into a stew pan. Parboil i qt. of sliced potatoes for 5 m, then drain and add layers of fish and potatoes to the fat. Season each layer with salt and pepper. Strain the liquor in which the fish bones have been cook- ing over all and cook about 20 m until fish and potatoes are tender. Then add i^ pts. scalded milk and 4 or 5 hard tack splits

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