| 1 | Haddock chowder from america: |
| 2 | have the haddock cleaned and cut up to boil. |
| 3 | Barely cover with salted water and cook until the fish comes off the bones. |
| 4 | Don"t cook until the flesh is soft and mushy. |
| 5 | Set aside to cool. |
| 6 | while fish is cooling, cut the pork into ? cubes and fry until crisp in a large heavy kettle. |
| 7 | Drain the cubes on paper towels and pour off all but 4 tbls of the fat. |
| 8 | In this fat, cook the chopped onions over low heat until trnasparent. |
| 9 | Add the potatoes and enough of the fish liquor to cover them. |
| 10 | Simmer gently until potatoes are cooked. |
| 11 | pick the fish flakes from the bones, adding to the chowder mixture when the potatoes are done. |
| 12 | Add quart of milk and evaporated milk. |
| 13 | Set aside until serving time. |
| 14 | it imporves the flavor of the chowder greatly to let it stand for several hours before serving. |
| 15 | Be sure it is piping hot when bringing it to the table. |
| 16 | biscuits and pickles always go with a good chowder. |
