Fish Chowder

Ingredients

• 4-pound cod or haddock
• 1 quart potatoes cut in 1/4-inch slices
• 1 sliced onion
• 1/4-inch cube fat salt pork
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 3 tablespoons butter
• 4 cups scalded milk
• 8 common or Boston crackers

Method

1. 1

   Order the fish skinned, but head and tail left on.

2. 2

   Cut off head and tail and remove fish from backbone.

3. 3

   Cut fish in 2-inch pieces and set aside.

4. 4

   Put head, tail, and backbone broken in pieces, in stewpan; add 2 cups cold water and bring slowly to boiling point; cook 5 minutes.

5. 5

   Cut salt pork in small pieces and try out, add onion, and fry 5 minutes; strain fat into large pan.

6. 6

   Add potatoes to fat; then add 2 cups boiling water and cook 5 minutes.

7. 7

   Add liquor drained from bones; add fish, cover and simmer 10 minutes.

8. 8

   Add milk, salt, pepper, butter, and crackers split and soaked in enough cold milk to moisten.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 68. The excerpt below is the record exactly as published.

14 teaspoon peppercorns 4 cup heavy cream Cook stock with onion, carrot, bay leaf, marjoram, mace, pepper- corns, and cornstarch 12 minutes. Strain and season with salt, pepper, and lemon juice. Add shrimps cut in pieces. Reheat, add cream beaten until stiff, and serve at once. If desired, color delicately green with vegetable coloring. Serves 6 to 8. CRAB SOUP 6 cooked hard-shelled crabs or 1 sprig parsley 2 cups crab meat 2 tablespoons butter 3 cups Chicken Stock (p. 151) 2 tablespoons flour 24 cup stale bread crumbs 1 cup cream 1 slice onion Salt Cayenne Remove meat from crabs and chop finely. Add stock, bread crumbs, onion, and parsley. Simmer 20 minutes. Rub through sieve, bind with butter and flour cooked together. Add cream. Season. Serves 6 to 8. 166 THE BOSTON COOKING-SCHOOL COOK BOOK HALIBUT 34 cup cooked halibut 1 pint milk 1 slice onion Blade of mace SOUP 3 tablespoons butter 1% tablespoons flour Vg teaspoon salt Few grains pepper Rub fish through sieve. Scald milk with onion and mace. Re- move seasonings and add fish. Bind with half the butter and flour cooked together. Add salt, pepper, and the remaining butter in small pieces. Serves 4. SALMON SOUP 1 cup salmon 1 quart scalded milk 2 tablespoons butter 4 tablespoons flour - 11% teaspoons salt Few grains pepper Drain oil from salmon, remove skin and bones, rub through sieve. Add milk gradually, season, and bind with butter and flour cooked. together. Serves 4 to 6. FISH CHOWDER 4-pound cod or haddock 1 quart potatoes cut in 14-inch slices, or in 34-inch cubes 1 sliced onion 114-inch cube fat salt pork Order the fish skinned, but head and tail left on. Cut off head and tail and remove fish from backbone. Cut fish in 2-inch pieces and set aside. Put head, tail, and backbone broken in pieces, in stewpan; add 2 cups cold water and bring slowly to boiling point; cook 5 minutes. Cut salt pork in small pieces and try out, add onion, and fry 5 minutes; strain fat into large pan. Add potatoes to fat; then add 2 cups boiling water and cook 5 minutes. Add liquor drained from bones; add fish, cover and simmer 10 minutes. Add milk, salt, pepper, butter, and crackers split and soaked in enough cold milk to moisten (otherwise they will be soft on the outside, but dry on the inside). Eight to ten servings. Connecticut Fish Chowder. Omit milk. Add 21% cups stewed and strained tomatoes and add % cup cracker crumbs just before serving. Add more water if too thick. 1 tablespoon salt Y% teaspoon pepper 3 tablespoons butter 4 cups scalded milk 8 common or Boston crackers

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