(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.
Classic Seafood Recipes & Fish Recipes
SEAFOOD SOUPS, CHOWDERS, BISQUES and GUMBOS
Culinary Arts and
From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!
Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: email@example.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.