Page:The Boston cooking-school cook book.djvu/182

144 with salt and pepper. Split crackers, soak in cold milk to moisten, and reheat in chowder.

2 lb. lobster

4 cups milk

3 tablespoons butter

1 slice onion

2 common crackers, finely pounded

1 cup cold water

Salt

Paprika or cayenne

Remove meat from lobster shell and cut in small dice. Cream two tablespoons butter, add liver of lobster (green part) and crackers; scald milk with onion, remove onion, and add milk to mixture. Cook body bones ten minutes in cold water to cover, strain, and add to mixture with lobster dice. Season with salt and paprika.

3 lb. haddock

1 beaten egg

1 quart cold water

1 quart potatoes cut in ¾-inch cubes

2 slices carrot

Bit of bay leaf

2-inch cube fat salt pork

Sprig of parsley

1 sliced onion

1 cracker, pounded

5 tablespoons flour

Salt, pepper, cayenne

1 quart scalded milk

2 tablespoons melted butter

¼ cup butter

Few drops onion juice

8 common crackers

Clean, skin, and bone fish. Add to bones cold water and vegetables, and let simmer twenty minutes. Strain stock from bones. Chop fish meat; there should be one and one-half cups. Add cracker, seasonings, melted butter and egg, then shape in small balls. Try out pork, add onion, and cook five minutes. Strain, and add to fat, potatoes, balls, and fish stock, and cook until potatoes are soft. Thicken milk with butter and flour cooked together. Combine mixtures, and season highly with salt, pepper, and cayenne. Add crackers, split and soaked in cold milk.