French Fisherman's Chowder Recipe ingredients

To prepare this French Fisherman's Chowder Recipe, first put 1/4 of a cup of butter or good clarified dripping in a stewpan, and when melted add 3 ounces of sifted flour and stir until smooth and bubbling; then cool and add a quart of stock or water, cut the meat carefully from a flounder or other fish of firm flesh, and put the bones and trimmings in the soup with a bay leaf, 2 cloves, a teaspoonful of essence of anchovy, or some well-seasoned table sauce; a little cayenne, a teaspoonful of sugar, and 3 teaspoonfuls of salt; unless you use salted soup stock. Let it boil rapidly for ten minutes; skim, if any fat arises. Cut the fish into neat pieces and lay in a stewpan with a tablespoonful of finely chopped parsley and half as much white potato, sliced thick, as you have fish. Strain the stock over this and add a pint of warm milk, and a little cream if you have it on hand. Let it cook slowly until the potatoes are just tender, but keep their shape. Oyster liquor or clam broth may be used instead of the stock or water. In that case add the hot milk at the very last, when the potatoes are done, and boil up once, and serve.