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.
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