Fish Chowder (A New England Dish)

 Fish Chowder (A New England Dish)

 1 onion 

1 pint milk 

Salt 

2 to 2/2 lbs fresh cod or haddock 

6 potatoes 

2 tablespoons butter 

Crackers 

Parsley

Remove bones from fish and cut fish in small pieces. Put the bones in a stew pan with a quart of water, and let them simmer for some time. Cut onion fine, and boil gently in salted water for ten minutes, drain. Drain water from bones into stewpan, add fish, onion, and potatoes which have been sliced. Add salt and milk, and cook until fish and potatoes are tender. Add butter and serve with crackers. A little finely chopped parsley may be sprinkled over the top of each serving .See Menu XIII 

The recipe found in

FROM CRIB TO COLLEGE The PARENTS Magazine Title registered US Patent Office and in Canada;February 1929 VOL IV No 2