Fish Chowder

Ingredients

• 1 lb. fish
• 1 large onion, sliced
• 2 bacon rinds
• 1 oz. fat
• 8 oz. raw potatoes, diced
• 8 oz. raw carrot, diced
• 1 pint water
• 2 level tablespoons flour
• 0.5 pint milk
• Pepper to taste
• 0.5 level teaspoon salt
• Chopped parsley

Method

1. 1

   Cut the fish into small pieces.

2. 2

   Fry the onion and bacon rinds in the fat, add the potato, carrot and water.

3. 3

   Simmer for 10 minutes and then add the fish; cook until the potato is tender.

4. 4

   Remove the rinds.

5. 5

   Add the flour mixed with a little of the cold milk and stir until the mixture boils; cook 5 minutes.

6. 6

   Add the remaining milk and reheat without boiling.

7. 7

   Season and sprinkle with chopped parsley before serving.

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 9. The excerpt below is the record exactly as published.

Fish Chowder 1 lb. fish 1 large onion, sliced 2 bacon rinds 1 oz. fat 8 oz. raw potatoes, diced 8 oz. raw carrot, diced 1 pint water 2 level tablespoons flour $ pint milk Pepper to taste $ level teaspoon salt Chopped parsley Cut the fish into small pieces. Fry the onion and bacon rinds in the fat, add the potato, carrot and water. Simmer for 10 minutes and then add the fish ; cook until the potato is tender. Remove the rinds. Add the flour mixed with a little of the cold milk and stir until the mixture boils ; cook 5 minutes. Add the remaining milk and reheat without boiling. Season and sprinkle with chopped parsley before serving. This makes a thick soup, suitable for lunch or supper. - Mock Oyster Soup 1-14 lb. fish trimmings 1 pint water 1 level teaspoon salt

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