Fish Chowder - Boston Style

Ingredients

• half a codfish (the head end)
• three quarts of water
• one-quarter of a pound of fat salt pork
• a big onion
• two tablespoonfuls of flour
• one pint of milk and cream mixed
• pilot crackers

Method

1. 1

   Split, skin, and bone the codfish, cut into pieces.

2. 2

   Boil head, bones, and skin in water for half an hour, then strain.

3. 3

   Fry pork and onion, add flour, moisten with fish stock, and add potatoes.

4. 4

   Boil until cooked, then add fish and boil for 6-8 minutes.

5. 5

   Before serving, add milk and cream, season, and serve with crackers.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 11. The excerpt below is the record exactly as published.

ISH CHOWDER -- BOSTON STYLE ^ Split, skin, and bone half a codfish (the head end.) Cut the meat into pieces two inches square. Put the head, bones, and skin into a saucepan with a garnishing of vegetables, like any other stock. Add three quarts of water, let it boil for half an hour, and then strain. Cut one-quarter of a pound of fat salt pork and a big onion into very small dice. Fry them together, until the pork is nearly melted. Add two tablespoonfuls of flour, and then moisten with two quarts of the fish stock. Add a pint of raw potatoes cut in cubes, and boil until cooked. Then add the pieces of fish, and boil for six or eight minutes more. Before serving add one pint of milk and cream mixed. Season to taste and serve with pilot crackers

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