Fish Chowder (Rock Muddle)

Ingredients

• 4 or 5 lb. fish (Rock preferred)
• 5 hard boiled eggs
• Cracker crumbs
• Y% stick butter
• Wy lb. salt fat pork
• 4 cups boiling water
• 2 cups chopped onion
• Salt to taste
• Salt and pepper to taste

Method

1. 1

   Slice pork and place in deep kettle, fry until crisp.

2. 2

   Remove pork and add boiling water, onions, salt and pepper.

3. 3

   When this is boiling, lay in fish which has been cut into slices.

4. 4

   Cook until tender.

5. 5

   Remove fish from kettle and place on platter, garnish with parsley and a few slices of hard boiled eggs.

6. 6

   To the fish stock, add butter, hard-boiled eggs, chopped, and enough cracker crumbs to thicken to the consistency desired.

7. 7

   A dash of tomato catsup may be added.

8. 8

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 46. The excerpt below is the record exactly as published.

FISH CHOWDER (Rock Muddle) 4 or 5 lb. fish (Rock pre- 5 hard boiled eggs ferred) Cracker crumbs 4 cups boiling water Y% stick butter Wy lb. salt fat pork Salt and pepper to taste 2 cups chopped onion Slice pork and place in deep kettle, fry until crisp. Remove pork and add boiling water, onions, salt and pepper. When this is boiling, lay in fish which has been cut into slices. Cook until tender. Remove fish from kettle and place on platter, garnish with parsley and a few slices of hard boiled eggs. Chowder To the fish stock, add butter, hard-boiled eggs, chopped, and enough cracker crumbs to thicken to the consistency desired. A dash of tomato catsup may be added. Serve immediately. Masi rk. Dstisrrison. SUPREME OF FISH Cut fish steak in pieces for serving, sprinkle with salt, dip in cream, roll in flour, place in baking dish, and pour over enough cream to cover. Do not allow the pieces to overlay in the baking dish. Bake in an oven THE WILLIAMSTON COOK BOOK 105 at 400 degrees F. until most of the cream is absorbed and the fish is well browned. Any firm white fish may be used. Serve with soft corn bread. Soft Corn Bread 1 cup sifted corn meal ly cup boiled rice 2 tablespoons shortening 1 teaspoon salt % cup boiling water 1 teaspoon sugar 2 teaspoons baking powder 2 eggs 1 cup milk ¥ cup butter Sift together the corn meal, sugar and salt. Add shortening and pour over this the boiling water. Beat until all lumps disappear. Cool slight- ly, add rice, well beaten eggs to which baking powder has been added just before the last turn of the beater. Add the milk. Pour into a well greased baking dish and bake at 400 degrees F. for 45 minutes. Serve hot with butter. Mrs. James B. Bell. FISH AU GRATIN ie ee Temperature: 400 F. Y, ¢, flour ' Times 20 to op min. 2 c. flaked fish ) (4 servings) % T. salt ae 1% c. milk ¥% T. pepper ide Sie % ce. butter grated cheese, crumbs ‘“™! Prepare sauce of butter, flour, milk and seasonings. Add fish: Season somewhat if necessary. Place in shallow casserole or scallop shells. Top with cheese and crumbs, mixed. Bake until top is well browned and the sauce is bubbly. Louise Griffin. SEAFOOD SURPRISE LOAF 2 cups shrimp, diced, or crab 2 tablespoons olives, chop- meat ped 1 tablespoon gelatine 2 tablespoons lemon juice ¥% cup cold water % cup mayonnaise %% cup boiling water | Ys cup ketchup % cup celery, chopped Y, teaspoon Salt 2 tablespoons sweet pickle, chopped Soften gelatine in cold water for 5 minutes. Add boiling water and stir until dissolved. Combine all ingredients, mix well and season to taste. Turn into a greased loaf mold, chill until firm. Unmold on a bed of lettuce and garnish with sliced olives. Serves 6. Mrs. J. L. Harris. SEA FOOD COCKTAILS Crab Meat Cocktail Flake 1-1% oz. can crab meat, removing all flat bones. Combine with 1 cup finely chopped celery. Chill and serve in lettuce lined cocktail cups with cocktail sauce. 106 THE WILLIAMSTON COOK BOOK Oyster Cocktail Drain oysters, allowing 6 small or 4 large oysters for each serving. Chill and serve in cocktail cups with cocktail sauce and wedge of lemon . or place oysters in shell on crushed ice and serve with tiny cup of cocktail sauce in center. Shrimp Cocktail Clean canned or fresh cooked shrimp, removing black line from back. Chill and serve in lettuce lined cocktail cups, using 6 tbsp. finely chopped celery to one 5% oz. can 34 cup fresh shrimp. Serve with cocktail sauce. Cocktail Sauce 6 tbsp. catsup 1 tsp. Worcestershire sauce 2 tbsp. lemon juice 2 drops Tobasco sauce 1 tbsp. horse-radish ' Salt to taste

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