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Fish Chowder (Boston Style)
From The thorough good cook, 1895
Serves 6
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Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 69. The excerpt below is the record exactly as published.
Fish Chowder. [Boston Style.) Take a nice cod-fish of about six pounds, cut the head off and remove all the bones, then cut the tish into square pieces, place them in a bowl, and add half a pinch of salt and a pint of cold Avater, so as to have the flesh firm. Take the head and bones, place them in a saucepan with two quarts of white broth on the stove, and, as soon as it comes to the boil, skim well. Season with one pinch of salt and half a pinch of pepper. Let it boil for twenty minutes. Peel and slice very fine one small onion, place it in a saucepan with one ounce of butter, half an ounce of salt pork cut in small dice-shaped pieces, let boil for five minutes, then add two tablespoonfuls of flour
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