Fish Chowder from The Settlement Cook Book by Lizzie Black Kander
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 back bone, broken in pieces, in...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
Ingredients
- ¼ teaspoon pepper
- 4 cups potato, cut in ¾ inch cubes
- 6 cups potato, cut in ¼ inch slices, or
- 1½ tablespoons salt
- 4 lbs. cod or haddock
- 1½ inch cubes fat salt pork
- 1 sliced onion
- 8 common crackers
- 3 tablespoons butter
- 4 cups scalded milk
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