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Soup A La Julienne.
Soupe A La Turque.
A Simple White Soup.
Summer Pea Soup.
Winter Pea Soup.
FISH CHOWDER(Soups) - (The International Jewish Cook Book)
Skin and bone one and one-half pounds of codfish or haddock. Cut six
large tomatoes, six large potatoes, two large onions in small pieces,
add salt, pepper, three pints of water and cook one hour. Add one-half
pint of cream, one-fourth cup of butter, and paprika. Cook five minutes
MOCK FISH CHOWDEROmit fish and use same ingredients, sprinkle with chopped parsley and
GLOBE ARTICHOKE OR TURNIP SOUP
Heat two tablespoons of butter, add one and one-half pounds of sliced
turnips or artichokes and stir them in the butter, add one tablespoon of
flour, a little salt, three cups of hot milk, three cups of hot water,
stirring them in slowly. When the vegetables are done rub them through a
sieve, put them back in the saucepan, add a little sugar and more
seasoning, if required, and heat thoroughly. A little cream or butter
may be put into the tureen, and the soup stirred into it.
FISH CHOWDER1 cup salt codfish
2 cups potatoes, cut into small pieces
1/8 teaspoon pepper
1/2 tablespoon butter
Pick over fish and shred into small pieces. Put potatoes into deep
saucepan; cover with cold water; add fish and boil until potatoes are
soft. Take off fire; drain well; beat up with wire whip or fork until
light and all lumps are out and potatoes and fish are thoroughly
mixed; season; add butter and beaten egg. Drop by spoonfuls into deep
fat (hot enough to brown a piece of bread in 40 seconds) and fry until
golden brown. Drain on brown paper and serve immediately.
13 Fish ChowderPut 1/4 of a lb. of bacon into a frying pan with 1 onion sliced; fry a
light brown. Into a saucepan put a layer of potatoes, a layer of fish,
then a few slices of the onion and bacon, then season. Continue until
all has been used. Add 1 qt. of water, cover and let simmer 20 minutes
without stirring. In a double boiler put 1 pt. of milk and break into it
6 water crackers; let it stand a few minutes then add to the chowder.
Let it boil up once and serve. Use 3 lbs. of chopped fish and 3 potatoes
Fish ChowderTake two fine, fresh cod-fish, weighing six pounds each;
clean them well; cut the fish lengthwise from the bone, and cut it into
pieces two inches square. Chop up the bones and heads; put them into a
saucepan; add three quarts of warm water, one red onion sliced, heaping
teaspoonful of salt, a dozen bruised peppercorns, and a few stalks of
celery. Boil until the fish drops from the bones; then strain into
Cut into small squares one peck of small potatoes and a pound and a half
of salt pork; arrange the fish, pork, and potatoes into mounds; divide
each equally into four parts; add one quarter of the fish to the stock,
next a quarter of the pork, then a quarter of the potato, and three
pilot crackers, broken into quarters, salt, pepper, and a little thyme.
Repeat this process until the remaining three quarters of pork, fish,
and potato, are used; cover all with warm milk; simmer slowly until the
fish is tender, care being taken that the soup does not boil over; now
taste for seasoning, serve as neatly as possible.
The above is the old-fashioned New England fish chowder. Clams may be
used instead of fish.
Brown Fish Chowder1 onion fried in butter. Cut any white fish in small pieces and fry in
this after first rolling the fish in flour. Take the fish out and lay on
brown paper. Put into a saucepan 2 tablespoonfuls dry flour and stir
until it is brown; then gradually stir in a quart of water. When this
has boiled, add the fish and seasoning.
Fish ChowderFry together in the bottom of a saucepan four ounces of
salt pork and two onions sliced; when brown season with a teaspoonful of
sweet herbs, and a very little salt and pepper; meantime peel and slice
half a dozen medium-sized potatoes, and lay them in cold water; and cut
in small slices two pounds of any fish which costs about five cents per
pound; when the onions and pork are brown, put the potatoes and fish
upon them in layers, seasoning with a level tablespoonful of salt, and
half a teaspoonful of pepper; pour over all cold water enough to cover
the ingredients, and let them cook twenty minutes after they begin to
boil; soak half a pound of sea-biscuit in cold water, and when the
chowder is nearly done lay them on it, and pour over them half a pint of
milk; in five minutes the chowder will be ready to use. The onions,
pork, and seasoning will cost five cents; the potatoes, crackers and
milk five more; and the fish ten cents; total for two quarts of good
chowder twenty cents.
Fish ChowderTry out small pieces of salt pork in a kettle. Cut up a medium-sized
fish, slice thin four or five potatoes; add these to the salt pork in
alternate layers; cover with boiling water and cook until soft.
Season to taste, add an onion if liked, one large pint milk, and
piece of butter. Let boil. Add a few Boston crackers (split) just
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