Fish Chowder

Ingredients

• 1 lb. cooked fish
• 2 lbs. potatoes
• 1 small onion
• 1 slice streaky bacon
• 2 tablespoonfuls butter
• 2 tablespoonfuls flour
• 1 pint fresh milk or water
• £ stick celery chopped fine, or a pinch of celery seed
• pepper
• salt

Method

1. 1

   Break the fish into flakes, throw away the skin and bones.

2. 2

   Peel and wash the potatoes and onion.

3. 3

   Cut the potatoes into slices, chop the onion.

4. 4

   Cut the bacon into small pieces.

5. 5

   Put the butter into a pan, when melted stir in the flour, add the milk or water.

6. 6

   Put the potatoes and fish in layers, add the celery, bacon, onion, and seasoning, simmer gently for thirty minutes, dish up neatly, sprinkle chopped parsley over, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 37. The excerpt below is the record exactly as published.

FISH CHOWDER. 1 lb. cooked fish 2 lbs. potatoes 1 small onion 1 slice streaky bacon 2 tablespoonfuls butter 2 tablespoonfuls flour 1 pint fresh milk or water £ stick celery chopped fine, or a pinch of celery seed pepper and salt

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