Soak codfish in cold water one hour; drain. Parboil potatoes ten minutes. Cook onions in pork fat, add drained potatoes, fish, and one cup of boiling water; cook until potatoes are tender. Melt butter; add flour, milk, cream and seasonings. Combine mixtures, cook five minutes, and serve with crackers which have been previously soaked in milk.
Clam Bisque No. 1
- 2 cups clams
2 tablespoons onion
bit of bay leaf
3 tablespoons butter
4 tablespoons flour
2 cups chicken stock
1 teaspoon salt
pepper and cayenne
2 cups hot cream
1 teaspoon Worcestershire Sauce
Chop clams, and cook in stock twenty minutes. Melt butter, add onions, cook five minutes; add flour, strained clam liquor, cook five minutes; add seasonings, cream, and serve.
Crab Bisque
- 6 crabs
2 tablespoons butter
2 tablespoons onion
1 teaspoon salt
2 tablespoons flour
2 cups milk
½ cup boiled rice
cayenne and blade of mace
Boil crabs in water to cover twenty minutes. Remove meat, add rice, and cook in two tablespoons butter five minutes; add onion, cook five minutes, and press all through a sieve. Scald mace in milk. Thicken milk with butter and flour cooked together; add seasonings.
Combine mixtures, reheat and serve.