Fish Chowder

Ingredients

• 2 pounds fish
• 1 cup fish stock
• 1 slice fat salt pork
• 2 cups scalded milk
• 1 onion, sliced
• 4 potatoes, diced
• 2 tablespoons butter
• 1 tablespoon Worcestershire sauce
• 4 “Pilot” biscuits

Method

1. 1

   Free fish from skin and bone.

2. 2

   Cut in pieces.

3. 3

   Cover skin and bones with cold water and simmer for 20 minutes to make fish stock.

4. 4

   Cut pork into cubes and fry out.

5. 5

   Cook onion in pork fat for 5 minutes.

6. 6

   Strain fat into soup kettle.

7. 7

   Parboil potatoes in 1 cup water and add water and potatoes to fat.

8. 8

   Cover and simmer 10 minutes.

9. 9

   Add fish stock and fish.

10. 10

    Cover and simmer 15 minutes longer, or until fish is cooked.

11. 11

    Add hot milk, salt, butter, and Worcestershire sauce.

12. 12

    Split ‘Pilot’ biscuits, soak in a little cold milk and add to chowder.

13. 13

    Makes 4 servings.

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 15. The excerpt below is the record exactly as published.

FISH CHOWDER 1 to 2 cups boned fish 1 cup rich milk (puppy drum is suggested) small pat of butter % cup chopped onion salt and pepper to taste 1% cups diced potatoes 4 slices bacon 3/4 cup water Boil fish in small amount of water until just done enough to bone and flake. Any fish can be used, even canned salmon. Remove fish, then add onions, po- tatoes, butter, salt and pepper to water. Cook slowly until tender. Add flaked fish and milk, and simmer slowly for about 15 minutes. Garnish with crumbled crisp bacon and parsley flakes. Mrs. J. L. Bulla Sound View H. D. Club BROILED ‘‘BONED’’ SHAD 1 shad, boned salt and pepper as desired dot with butter Broil about 15 minutes or until done. Mrs. M. H. Judy North River H. D. Club 49 FISH CHOWDER 2 pounds fish 1 cup fish stock 1 slice fat salt pork 2 cups scalded milk 1 onion, sliced 1 teaspoon salt 4 potatoes, diced 2 tablespoons butter 1 tablespoon Worcestershire sauce 4 “Pilot” biscuits

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