Fish Chowder by Mrs. Trefry

Fish Chowder by Mrs. Trefry

Mrs. Trefry’s Fish Chowder

This fish chowder recipe seems interesting to me.  You take a whole haddock and then remove the head and cut 4 slices of the meat from it.  What is remaining is the base of your dish.  I personally have never handled cooking a whole fish, so I have no tips to help with it.  When I see fat pork in a recipe, my mind goes to bacon.  If anyone thinks that is wrong, let me know in the comments.

Fish Chowder Recipe

Take 4 slices of steak from a 3-pound haddock, remove the head, take what is left and boil in 1 pint water.  When cooked, strain.  Have ¼ pound fat pork fried out, 2 nice onions, chopped and fried in it, add that to the strained liquor, with 3 medium sized potatoes, sliced.  When cooked add a pint of milk which has come to a boil, and when that boils, add the white parts of the fish left on the bones that was boiled; last, salt and pepper to taste, a piece of butter and a little cream if you have it.  I put a tablespoon of butter.  It is an English receipt and the best I ever tried.  The slices of fish can be fried, as they are not needed in the chowder.

Mrs. A. Trefry, Cambridge – Boston Post – 14 Feb 1904

Fish Chowder

Fish Chowder by Mrs. Trefry

A Fish Chowder recipe from 1904

Course Soup
Cuisine English
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients

  • 3 lb haddock whole
  • 2 cups water
  • 1/4 lb bacon
  • 2 small onions
  • 3 medium potatoes
  • 2 cups milk
  • 1 tbsp butter
  • salt and pepper to taste

Instructions

  1. Take 4 slices of steak from a 3-pound haddock, remove the head, take what is left and boil in 1 pint water.  When cooked, strain.

  2. Have ¼ pound fat pork fried out, 2 nice onions, chopped and fried in it, add that to the strained liquor, with 3 medium sized potatoes, sliced. 

  3. When cooked add a pint of milk which has come to a boil, and when that boils, add the white parts of the fish left on the bones that was boiled; last, salt and pepper to taste, a piece of butter and a little cream if you have it.  I put a tablespoon of butter. 

Recipe Notes

It is an English receipt and the best I ever tried.  The slices of fish can be fried, as they are not needed in the chowder.

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