Fish Chowder

Ingredients

• 1 haddock weighing five pounds
• 4 cups potato dice (approx. 600g)
• ½ cup onion dice (approx. 80g)
• ½ cup salt pork dice (approx. 110g
• salt, pepper, cayenne
• 4 cups hot water (960ml)
• 2 tablespoons butter (28g)
• 4 tablespoons flour
• 4 cups milk (960ml)
• 10 buttered crackers

Method

1. Remove head and skin and cut fish into fillets.
2. Cover head, skin and bones with cold water; simmer twenty minutes; strain. Reserve liquor.
3. Parboil potatoes ten minutes.
4. Cook onions in salt pork until yellow.
5. Arrange in layers, fish, potatoes, onions and salt pork; cover with water in which bones were cooked, and simmer until potatoes are tender.
6. Thicken milk with butter and flour cooked together, combine mixtures, add seasonings, and pour over buttered crackers which have been previously soaked in cold milk.
7. Caution.—Do not allow onion or salt pork to burn.

Title

Lowney’s Cook Book

Author

Maria Willet Howard