Fish Chowder

Ingredients

• 4 pound fresh cod
• 2 cups cold water
• 4 cups diced
• 1 tablespoon salt
• 3 tablespoons butter
• 4 cups scalded milk
• 2 inch pieces
• 2 clips boiling water
• 8 boston crackers split
• salt
• pepper

Directions

1. "Boston Cooking School."

2. Take a 4 pound fresh cod or haddock, skin, cut ofif head and tail, take out the backbone, throw away the skin, and put the head, etc., into a pan with 2 cups cold water; stew slowly 20 minutes; in the meantime cut the meat into 2 inch pieces, and put aside. Chop a small piece salt pork, fry out, brown an onion in the fat, and strain the fat into a kettle with 4 cups diced and parboiled potatoes ; add 2 clips boiling water and cook 5 minutes ; then the liquor from the fish pan and the diced fish; cover and simmer 10 minutes longer ; season with 1 tablespoon salt, ^ teaspoon pepper, 3 tablespoons butter, 4 cups scalded milk, and 8 Boston crackers split and soaked in the milk; tea crackers would need no soft- ening,

3. SOUPS. 45

Nutrition, whole recipe (rough)

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.