Soup: Fish Chowder

soup-bowl-2Fish Chowder. — Two pounds of fresh cod or any white fish, a quar ter-pound bacon, four large potatoes, one small onion, half a can tomatoes, one quart milk, butter the size of a walnut, and a teaspoonful of flour for thickening. Pick the fish to pieces, removing all bone and skin; peel potatoes and cut into dice ; cut the bacon in small pieces ; rub the butter and flour to a cream. On the bottom of a granite kettle spread half of the potatoes in a layer, then half of fish, then sprinkle in. the onions minced fine, then the bacon, then half the tomatoes. Then a shake of salt and pepper; add the rest of the fish, potatoes, tomatoes and more salt and pepper, using in all one teaspoonful salt and one-half tea spoonful pepper. Cover with water, let simmer for half an hour. Let the milk come to a scald, put a pinch of soda into the chowder and stir; add the hot milk to the butter and flour ; stir smooth ; then add to the chowder; let get very hot, and serve.

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