Name: Manhattan Fish Chowder
Ingredients: 2 1/4 ga WATER; 1 qt WATER; COLD; 3/4 lb BACON;SLICED FZ; 10 lb FISH FILLETS FLAT FZ; 1 1/2 lb CARROTS FRESH; 2 lb CELERY FRESH; 19 1/8 lb TOMATOES # 10 CAN; 5 lb POTATOES FRENCH FZ; 2 lb ONIONS DRY; 2 1/2 c FLOUR GEN PURPOSE 10LB; 1 ts PEPPER BLACK 1 LB CN; 2 c CATSUP TOMATO#10; 2 BAY LEAVES; 2 ts THYME GROUND; 1 c WORCESTERSHIRE SAUCE; 3 ts SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
Seafood	French		100	Servings

INGREDIENTS

2 1/4	ga	WATER
1	qt	WATER; COLD
3/4	lb	BACON;SLICED FZ
10	lb	FISH FILLETS FLAT FZ
1 1/2	lb	CARROTS FRESH
2	lb	CELERY FRESH
19 1/8	lb	TOMATOES # 10 CAN
5	lb	POTATOES FRENCH FZ
2	lb	ONIONS DRY
2 1/2	c	FLOUR GEN PURPOSE 10LB
1	ts	PEPPER BLACK 1 LB CN
2	c	CATSUP TOMATO#10
2		BAY LEAVES
2	ts	THYME GROUND
1	c	WORCESTERSHIRE SAUCE
3	ts	SALT TABLE 5LB

INSTRUCTIONS

1.  COOK BACON UNTIL CRISP.  REMOVE BACON; DRAIN; RESERVE EQUAL AMOUNT
BACON FAT FOR USE IN STEP 2.  FINELY CHOP BACON.  SET ASIDE FOR USE
IN STEP 3.
2.  SAUTE' ONIONS AND CELERY IN BACON FAT ABOUT 7 MINUTES OR UNTIL TENDER
CRISP.
3.  COMBINE BACON, SAUTE'ED VEGETABLES, TOMATOES, CARROTS, POTATOES, SALT,
PEPPER, THYME, WORCESTERSHIRE SAUCE, BAY LEAVES, CATSUP AND WATER.
4.  BRING TO A BOIL, REDUCE HEAT; SIMMER 20 MINUTES OR UNTIL VEGETABLES ARE
TENDER.
5.  BLEND FLOUR AND WATER TO FORM A SMOOTH PASTE.  STIR INTO CHOWDER.
6.  ADD FISH TO CHOWDER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.
REMOVE BAY LEAVES.
  :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 2:  2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS.
2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB
CHOPPED CELERY.
NOTE:  2.  IN STEP 2, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100.
NOTE:  3.  IN STEP 3, 1 LB 13 OZ FRESH CARROTS A.P. WILL YIELD 1 LB 8 OZ
DICED CARROTS AND 6 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 5 LB
DICED POTATOES.
NOTE:  4.  IN STEP 3, 2 1/2 OZ DEHYDRATED, COMPRESSED DICED CARROTS MAY
BE USED.
NOTE:  5.  IN STEP 3, 1 LB 2 OZ (1/2-NO. 10 CN) DEHYDRATED DICED POTATOES
OR 1 LB 1 OZ (3/4 GAL) DEHYDRATED SLICED POTATOES MAY BE USED.  INCREASE
WATER TO 2 3/4 GAL.
NOTE:  6.  ONE-D LADLE MAY BE USED.  SEE RECIPE NO. A00400.
Recipe Number: P01200
SERVING SIZE: 1 CUP (8 1
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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