Fish Chowder I

Ingredients

• two pounds of codfish
• one-half pound of salt pork
• two onions
• two quarts of water
• two tablespoons of flour
• one teaspoon of salt
• a little pepper
• a little milk

Method

1. 1

   Fry the pork until brown, add onions and cook.

2. 2

   Add fish and water, cook for twenty minutes.

3. 3

   Thicken with flour, salt, and pepper mixed with milk.

4. 4

   Add to chowder and boil for ten minutes, stirring often.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 9. The excerpt below is the record exactly as published.

Two pounds o£ codfish; one- half pound of salt pork ; two onions. Cut the pork into small pieces, fry it till quite brown, add the onions cut small, and fry them till well cooked; then add the fish cut in large pieces, and two quarts of water ; cook twenty minutes after it boils. Make a thickening of two tablespoons of flour, one tea- spoon of salt and a little pepper, made into the con- sistency of cream with milk. Add to the chowder and bail ten minutes, stirring it often to prevent burning. Mrs. V. Hussey. Fish Chowder, II. — For a fish weighing six pounds, take five good sized potatoes and a quarter of a pound of salt pork. Fry the pork brown with- out scorching, and put it in the bottom of a kettle; slice the potatoes, and cut the fish in small pieces; put potatoes and fish in alternate layers; dredge in a little flour, salt, and pepper; pour over this three quarts of cold water, and boil gently half an hour; soak six crackers two or three minutes in cold water, and put them in the chowder. When it has cooked twenty minutes, add about a pint of milk, and butter the size of an &%%, about five minutes before serving. An onion improves the chowder for those who fancy the flavor. Mrs. K. C. Atuiood. Fish Cakes. — Put in a pot on the back of the ssove, two pounds of salt codfish with enough water to cover it, and let it soak for at least three or four hours ; then remove the fish and pick it up fine. Peel two quarts of potatoes, and put them on to cook in boiling water ; sprinkle the fish over the potatoes and boil for half and hour. When done, take up in J a pan, break two eggs over it, and mix and mash j thoroughly. Make up in flat cakes, and fry in hot { lard until very brown. Afrs. G. I. Chapman. Meats. Beef Steak and Kidney Pie. — Two poimds of rump steak ; two kidneys ; seasoning to taste of salt and pepper ; any nice plain crust. Procure tender steak and pound it well. Divide into small pieces, and cut each kidney into eigljt pieces. Line a dish with pastry, leaving a small piece to overlap the edges. Then cover the bottom with a portion of the steak and a few pieces of kidney ; season with salt and pepper, and sprinkle very lightly with flour; then another layer of steak and kidney, and so on till the dish is full. Now pour in sufficient water to come within two inches of the top of the basin. Moisten the edges of the crust, cover the pie over, press the two crusts together so the gravy may not escape, and turn up the over-hanging paste. Wring out a cloth in hot water, flour it, tie up the pie, put it into boiling water, and boil for four hours. Replenish the water, always keeping the dish covered and boiling all the time. When ready, cut a round place in the top of the crust to prevent bursting. Mrs. A. R. Burgess. Roast Beef and Yorkshire Pudding.— Set a piece of beef to roast on a grating laid over a drip- ping pan. About half an hour before the meat is done, pour the pudding into the pan, and let the drippings fall upon the pudding. When both are done, cut the pudding into squares and lay around the meat when dished. Do not have much fat in the dripping pan when you are ready to pour the pudding in. Pudding: — One pint of milk ; four eggs, yelks and COOKS IN CLOVER. whites beaten separately ; one teaspoon of salt

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