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New England Fish Chowder Aesculapiun Cookbook Miss Beatrice Stanley Yield: 4 to 5 servings 1 lb. fillet of haddock (fresh or frozen) 2 cups sliced potatoes 1 cup sliced onions 1 can evaporated milk (Carnation preferred) 1 cup whole milk 2 Tbsp. butter or oleo water to cover vegetables salt and pepper to taste Place sliced potatoes and onions in a 4-6 quart pan and cover with water (about 1 cup), add about 1 tablespoon salt and ppper to taste. simmer until vegetables are tender. Meanwhile, prepare fish (thaw frozen fish) by removing skin and bones and cut into pieces about 2 to 3-inches square. when vegetables are done, place fish on top (do not stir into mixture) and cook until fish is white and comes apart easily when tested wtih a fork. Add milk and heat but do not boil. Add butter and test for seasoning - more salt is generally needed. Servie with saltines or Pilot bread. Note: This chowder improves by being placed in refrigerator and then reheated. As in cooking originally, care must be taken not to boil it. If it cannot be watched carefully, I suggest heating in a double boiler. Additional Note: This cookbook was published in the late '50s by the wives of Strong Memorial Hospital residents and interns and probably attendings. I don't know how much a can of evaporated milk actually held in those days. Use your judgement. |
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