FISH CHOWDER
(Boston Cooking-School Cook Book, 1896)
4 lb. cod or haddock.
6 cups potatoes cut in 1/4 inch slices, or 4 cups potatoes cut in 3/4 inch cubes.
1 sliced onion.
1 1/2 inch cube fat salt pork.
1 tablespoon salt.
1/8 teaspoon pepper.
3 tablespoons butter.
4 cups scalded milk.
8 common crackers.
Order the fish skinned, but head and tail left on. Cut off head and tail and remove fish from backbone. Cut fish in two-inch pieces and set aside. Put head, tail, and backbone broken in pieces, in stewpan; add two cups cold water and bring slowly to boiling point; cook twenty minutes.
Cut salt pork in small pieces and try out, add onion, and fry five minutes; strain fat into stewpan.
Parboil potatoes five minutes in boiling water to cover; drain, and add potatoes to fat; then add two cups boiling water and cook five minutes.
Add liquor drained from bones and fish; cover, and simmer ten minutes.
Add milk, salt, pepper, butter, and crackers split and soaked in enough cold milk to moisten.
Pilot bread is sometimes used in place of common crackers.
SEAFOOD SOUPS
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Bouille-abaisse (1885)
Cat-Fish-Soup (1851)
Chowder (1858)
Chowder (1851)
Clam Chowder (1884)
Clam Chowder (1896)
Clam Soup (1851)
Plain Clam Soup (1851)
Clam Soup (1884)
Clam Soup w/ Eggs (‘96)
Clam & Oyster Soup (‘96)
Connecticut Chowder
Crayfish Bisque (1885)
Crayfish Bisque, Creole
Fish Chowder (1884)
Fish Chowder (1896)
Lobster Bisque (1896)
Lobster Chowder (1884)
Lobster Chowder (1896)
Lobster Soup (1851)
Lobster Bisque (1884)
Lobster Soup (1893)
Oyster Soup (1851)
Oyster Gumbo (1896)
Oyster Soup (1851)
Oyster Soup (1884)
Oyster Soup (1896)
French Oyster Soup
Oyster Stew (1896)
Water Souchy (1851)
Classic Seafood Recipes & Fish Recipes
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