Fish Chowder

Ingredients

• Take either a small live codfish or haddock
• 1 tablespoonful salt
• 1 quart water
• a small shank of veal
• 2 fine-cut onions
• 1 carrot
• a little celery
• y, tablespoonful salt
• 2 ounces fine-cut larding pork
• Y, tablespoonful butter
• 2 tablespoonfuls flour
• 1 pint fine-cut peeled potatoes
• 1 even teaspoonful white pepper
• two tablespoonfuls unsweetened condensed milk
• 1 tablespoonful fine-chopped parsley

Method

1. 1

   Remove the bones, head, and skin from the fish; cut the meat into inch-sized pieces; put them into a bowl with salt and water; place a soup kettle with veal over the fire; cover with cold water; as soon as it boils add onions, carrot, celery, fish bones, head, and salt, and boil 2 hours; then strain.

2. 2

   Fry pork and onions, add butter and flour, cook 2 minutes; add strained broth, and boil 5 minutes; add potatoes, and boil 10 minutes; add fish pieces, season with pepper, and cook 10 minutes; add condensed milk and parsley, and adjust salt if necessary.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 38. The excerpt below is the record exactly as published.

Fish Chowder. — Take either a small live codfish or haddock ; remove the bones, head, and skin; cut the meat into inch-sized pieces ; put them into a bowl with one tablespoonf ul salt and 1 quart water ; place a soup kettle with a small shank of veal over the fire; cover with cold water ; as soon as it boils add 2 fine-cut onions, 1 carrot, a little celery, the fish bones, the head, y, tablespoonf ul salt, and boil 2 hours ; then strain. Fry in a saucepan 2 ounces fine-cut larding pork with 2 fine-chopped onions 6 minutes without browning ; add Y, tablespoonf ul butter, 2 tablespoonf uls flour, and cook 2 minutes ; add the strained broth, and boil 5 minutes ; add 1 pint fine-cut peeled potatoes, and boil 10 minutes ; remove the fish pieces from the salt water, wash well in cold water, wipe dry, and add them to the chowder; season with 1 even teaspoonful white pepper, and cook 10 minutes ; add two tablespoonf uls unsweetened condensed milk, 1 tablespoonful fine-chopped parsley

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