Fish Chowder

Ingredients

• one large haddock
• three Bermuda onions
• one quarter pound pork
• six potatoes
• one table-spoonful chopped parsley
• one dessert-spoonful chopped thyme
• one-fourth of a can tomatoes
• one dessert-spoonful of salt
• one tea-spoonful of pepper
• one half wine-glassful of Worcestershire sauce
• two ounces of butter

Method

1. 1

   Clean and wash the haddock, place it in a saucepan covered with cold water, add a pinch of salt, and bring to a boil.

2. 2

   Remove the haddock, discard skin and bones, and boil the water for 20 minutes.

3. 3

   In a frying pan, melt butter and fry the pork and onions until light brown.

4. 4

   Combine this with mashed potatoes, parsley, thyme, tomatoes, Worcestershire sauce, pepper, and salt in a saucepan.

5. 5

   Pour in the boiling fish liquor through a strainer and simmer for 30 minutes.

6. 6

   Add the haddock pieces just before serving.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 22. The excerpt below is the record exactly as published.

Fish Chowder.— For this are required one large haddock, weighing about two pounds, three Bermuda onions, one quarter pound pork, six potatoes, one table-spoonful chopped parsley, one dessert-spoonful chopped thyme, one-fourth of a 24 OYSTERS AND OTHER SHELLFISH. can tomatoes, one dessert-spoonful of salt, one tea-spoonful of pepper, one half wine-glassful of "Worcestershire sauce, two ounces of butter

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