Fish Chowder

Ingredients

• Clean and wipe the fish
• Parboil the potatoes for five minutes
• Put the pork into a saucepan
• Brown the onion in the hot fat
• Add the butter, seasoning, and milk
• Add the butter, seasoning, and milk
• add crackers

Method

1. 1

   Clean the fish, remove head, skin, and bones, and put them into cold water to cook slowly.

2. 2

   Parboil potatoes, cook pork until light brown, then remove.

3. 3

   Brown onion in fat, add potatoes, strain water from bones over them, and boil for 15 minutes.

4. 4

   Cut fish into small pieces, add to chowder, cook for 10 minutes, then add butter, seasoning, and milk.

5. 5

   Heat to boiling and serve with crackers.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 40. The excerpt below is the record exactly as published.

FISH CHOWDER Clean and wipe the fish ; remove the head, skin, and bones, and put them into cold water. Cook them slowly. Parboil the potatoes for ^ve minutes. Put the pork into a saucepan in which the chowder is to be made, cook it until it is light brown, and then remove it. Brown the onion in the hot fat ; drain the potatoes and add them to onions. Strain the water from the bones over the onions and potatoes and boil them fifteen minutes. Cut the fish into small pieces ; add them to the chowder and cook it ten minutes. Add the butter, sea- soning, and milk. Heat it to the boiling point, and when ready to serve it, add crackers

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