Recipe - Manhattan Fish Chowder

2 One fourth ga WATER
1 qt WATER; COLD
Three fourths pound BACON;SLICED FZ
10 pound FISH FILLETS FLAT FZ
1 One half pound CARROTS FRESH
2 pound CELERY FRESH
19 1/8 pound TOMATOES # 10 CAN
5 pound POTATOES FRENCH FZ
2 pound ONIONS DRY
2 One half cup FLOUR GEN PURPOSE 10LB
1 teaspoon PEPPER BLACK 1 LB CN
2 cup CATSUP TOMATO#10
2 BAY LEAVES
2 teaspoon THYME GROUND
1 cup WORCESTERSHIRE SAUCE
3 teaspoon SALT TABLE 5LB

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 One half OZ DEHYDRATED, COMPRESSED DICED CARROTS MAY
BE USED.

NOTE: 5. IN STEP 3, 1 LB 2 OZ (1/2NO. 10 CN) DEHYDRATED DICED POTATOES
OR 1 LB 1 OZ (Three fourths GAL) DEHYDRATED SLICED POTATOES MAY BE USED. INCREASE
WATER TO 2 Three fourths GAL.

NOTE: 6. ONED 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.