German Chowder
- 3 pound 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 3/4 inch cubes
- 2 inch cube fat salt pork
- 1 sliced onion
- 5 tablespoons flour
- 1 quart scalded milk
- 1/4 cup butter
- 8 common crackers
Clean, skin and bone fish. Add to bones cold water and vegetables, and let simmer 20 minutes (be patient, you rascal). 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 (be patient, you rascal). 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 chilled milk.
Submitted by Aug 14, 2009
15 min
30 min
45 min