Fish Chowder
Ingredients
- 10 pound fish, (about 1 gallon, diced)
- 5 1/2 quart hot fish stock
- 1/2 pound salt pork, (1 cup, diced)
- 6 onions, sliced
- 1 teaspoon pepper
- 3 tablespoon salt, (1 1/2 ounces)
- 1/4 cup flour, (1 ounce)
- 3 quart diced potatoes
- 3 quart evaporated milk
- 12 hard cooked eggs, chopped, may be omitted
Directions
- Halibut, haddock or cod are best.
- Remove bone and cut fish into small pieces.
- Cook head and back bone in 6 quarts boiling water 15 minutes.
- Strain.
- There should be 5 1/2 quarts fish stock.
- Fry salt pork and onions in soup kettle until onions are slightly brown.
- Remove pork and onions and keep hot.
- Arrange layer of fish in bottom of kettle and sprinkle with salt, pepper and flour.
- Add a layer of potatoes, and then the onion and pork.
- Repeat.
- Add the fish stock and cook slowly without stirring until potatoes and fish are done, about 45 minutes.
- Add scalded milk.
- Garnish each serving with chopped egg.
Other Information
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: fish, stock, salt pork, onion, pepper, salt, flour, potato, evaporated milk, egg
Equipment: measuring cups, measuring spoons, knife, pot
See Also
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Source: Practical Patriot Recipes (1918-01-01)
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Equipment: measuring cups, measuring spoons, stove, pot
Beef Pot Pie
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Meat
Ingredients: flour, salt, egg, beef, onion, potato, parsley, pepper
Equipment: measuring cups, measuring spoons, knife, pot, stove, rolling pin
Potato Soup (Gruumbier Suupe)
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Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: potato, milk, onion, egg, flour, salt, pepper, butter, parsley
Equipment: measuring cups, measuring spoons, knife, stove, pot
Corn Chowder
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Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Soup
Ingredients: salt pork, onion, corn, potato, tomato, salt, sugar, pepper, water, evaporated milk
Equipment: measuring cups, measuring spoons, knife, pot
Kidney Stew
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Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: kidney, flour, butter, salt, pepper, onion, potato, evaporated milk, vinegar
Equipment: knife, pot, measuring cups, measuring spoons
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Equipment: measuring cups, measuring spoons