Fish Chowder with Fish Balls

Ingredients

• 3-pound haddock
• 1 quart cold water
• 2 slices carrot
• Bit of bay leaf
• Sprig of parsley
• 2 tablespoons cracker crumbs
• 1 quart scalded milk
• 2 tablespoons melted butter
• 1 pint cold milk
• 1 beaten egg
• 2-inch cube fat salt pork, diced
• 1 sliced onion
• Salt, pepper, cayenne

Method

1. 1

   Split crackers, cover with cold milk, and set aside.

2. 2

   Clean, skin, and bone fish.

3. 3

   Add to bones cold water, carrot, bay leaf, and parsley, and simmer 20 minutes.

4. 4

   Strain stock from bones into large saucepan or kettle.

5. 5

   Chop raw fish meat; there should be 1.5 cups.

6. 6

   Add cracker, seasonings, melted butter, and egg, then shape in small balls.

7. 7

   Try out pork, add onion, and cook 5 minutes.

8. 8

   Strain into fish stock and add potatoes and fish balls.

9. 9

   Cook until potatoes are soft.

10. 10

    Thicken milk with butter and flour cooked together.

11. 11

    Combine mixtures and season highly with salt, pepper, and cayenne.

12. 12

    Add soaked crackers.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 69. The excerpt below is the record exactly as published.

FISH CHOWDER WITH FISH BALLS 3-pound haddock 1 beaten egg 1 quart cold water 1 quart potatoes cut in 2 slices carrot 34-inch cubes Bit of bay leaf 2-inch cube fat salt pork, diced Sprig of parsley 1 sliced onion 2 tablespoons cracker crumbs 5 tablespoons flour Salt, pepper, cayenne 1 quart scalded milk 2 tablespoons melted butter Y cup butter Few drops onion juice 8 common or Boston crackers 1 pint cold milk

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