Fish Chowder

Ingredients

• 1 three-pound fish
• 1 quart sliced potatoes
• 4 tablespoons drippings
• 3 cups hot milk
• 1 medium onion, chopped fine

Method

1. 1

   Skin and bone the fish, and cut into inch cubes.

2. 2

   Cover the bone and trimmings with cold water and let simmer for 30 minutes.

3. 3

   Cook the onion in the fat for 5 minutes, then pour into a stew pan.

4. 4

   Parboil the sliced potatoes for 5 minutes, then drain and add layers of fish and potatoes to the fat and onion in the stew pan.

5. 5

   Season each layer with salt and pepper.

6. 6

   Strain the liquor in which the fish bones have been cooking over all, and cook about 20 minutes until fish and potatoes are tender.

7. 7

   Then add the scalded milk.

8. 8

   If desired thicker, sprinkle a little cornmeal between each layer of fish and potatoes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 202. The excerpt below is the record exactly as published.

FISH CHOWDER 1 three-pound fish 1 quart sliced potatoes 4 tablespoons drippings 3 cups hot milk 1 medium onion, chopped fine

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