German Chowder

Ingredients

• 3 lb. haddock
• 1 quart cold water
• 2 slices carrot
• Bit of bay leaf
• Sprig of parsley
• 1 cracker, pounded
• Salt, pepper, cayenne
• 2 tablespoons melted butter
• Few drops onion juice
• 1 beaten egg
• 1 quart potatoes cut in ¾-inch cubes
• 2–inch cube fat salt pork
• 1 sliced onion
• 5 tablespoons flour
• 1 quart scalded milk
• ¼ cup butter
• 8 common crackers

Steps

1. Clean, skin, and bone fish. Add to bones cold water and vegetables, and let simmer twenty minutes. Strain stock from bones. Chop fish meat; there should be one and one-half cups. Add cracker, seasonings, melted butter and egg, then shape in small balls. Try out pork, add onion, and cook five minutes. Strain, and add to fat, potatoes, balls, and fish stock, and cook until potatoes are soft. Thicken milk with butter and flour cooked together. Combine mixtures, and season highly with salt, pepper, and cayenne. Add crackers, split and soaked in cold milk.

More recipes with white fish, carrots, bay leaves, parsley, crackers, cayenne pepper, butter, onion, eggs, potatoes, pork, flour or milk

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.