| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Soups, Fish, Main dish |
6 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Salt Pork, diced |
| 4 |
c |
Diced raw Potatoes |
| 3 |
x |
Med Onions, peeled & sliced |
| 2 |
ts |
Salt |
| 3 |
lb |
White fleshed Fish * |
| 2 |
c |
Scalded Milk |
| 1 |
ts |
Butter or margarine |
| 1/4 |
ts |
Pepper, or to taste |
INSTRUCTIONS
* Use 3 - 3 1/4 pounds fresh skinned haddock or other white-fleshed fish
with bones in it.
Fry salt pork to render all fat in a heavy kettle and then remove. Add
potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook over
medium heat, covered, 15 minutes, until potatoes are just tender. Do not
overcook. Meanwhile, cut fish into large chunks and put into another
saucepan. Add boiling water to cover and 1 1/2 teaspoons salt. Cook slowly,
covered, until fish is fork tender, about 15 minutes. Remove from heat.
Strain and reserve liquid. Remove any bones from fish. Add fish and
strained liquid to potato-onion mixture. Pour in milk and leave on stove
long enough to heat through, about 5 minutes. Mix in butter and pepper.
Serve at once. Serves 4 to 6.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Religion is external, faith is internal.”