Okay this sounds really good. Doubly so, with how cold it has been lately. Also I just love potatoes and fish, so there’s that haha
zorionek0
Saving this for Christmas Eve, minus the salt Pork!
icephoenix821
*Image Transcription: Book Page*
—
#SPENCER TRACY *Metro-Goldwyn-Mayer*
Born in Milwaukee, Wis. on April 5th. The son of John and Carrie Tracy. Entered Ripon College and came under the influence of Professor Boody, was induced to join the debating team and this led to amateur theatricals. Left college in his junior year and went to New York where he entered the American Academy of Dramatic Arts. Was with the Theatre Guild and has many New York hits to his credit. As “Killer Mears” in “The Last Mile” he won the attention of Hollywood. Under contract to Metro-Goldwyn-Mayer since 1935, Tracy has reached the top rung of stardom. Won the Academy award in 1937 for his splendid portrayal of the humble Portuguese fisherman in the Photoplay “Captains Courageous”, also winner of the award in 1938 for his performance of “Father Flanagan” in “Boys Town” both Metro-Goldwyn-Mayer “Hits”.
*I don’t pretend to know how to cook, but when prepared by an old New England sea cook in his galley on board the “We’re Here” during the making of “Captains Courageous”, this codfish chowder hit the spot. He says this recipe can’t miss.*
#CODFISH CHOWDER Cut two or three pounds of codfish into small pieces and cover with cold water. Add two or three potatoes, diced, several medium sized onions and a sprig of parsley. Dice one-quarter pound of salt pork and cook in a saucepan until brown. Add the fish and vegetables and cook for twenty minutes. Then thin with milk, season with salt and pepper and serve hot.
*On a cold night, the result can’t be beat.*
2 or 3 lbs. codfish 2 or 3 potatoes (diced) 2 or 3 medium onions (diced) 1 sprig parsley ¼ lb. salt pork milk salt and pepper to taste
Fuzzy_Welcome8348
That sounds great! Perfect for winter:)
Electrical_Travel832
Could I use bacon?
ComfortablyNumb2425
This recipe clearly states he got it from a cook on a film but I always wonder how many “recipes of the stars” were just provided for the article.
6 Comments
Okay this sounds really good. Doubly so, with how cold it has been lately. Also I just love potatoes and fish, so there’s that haha
Saving this for Christmas Eve, minus the salt Pork!
*Image Transcription: Book Page*
—
#SPENCER TRACY
*Metro-Goldwyn-Mayer*
Born in Milwaukee, Wis. on April 5th. The son of John and Carrie Tracy. Entered Ripon College and came under the influence of Professor Boody, was induced to join the debating team and this led to amateur theatricals. Left college in his junior year and went to New York where he entered the American Academy of Dramatic Arts. Was with the Theatre Guild and has many New York hits to his credit. As “Killer Mears” in “The Last Mile” he won the attention of Hollywood. Under contract to Metro-Goldwyn-Mayer since 1935, Tracy has reached the top rung of stardom. Won the Academy award in 1937 for his splendid portrayal of the humble Portuguese fisherman in the Photoplay “Captains Courageous”, also winner of the award in 1938 for his performance of “Father Flanagan” in “Boys Town” both Metro-Goldwyn-Mayer “Hits”.
*I don’t pretend to know how to cook, but when prepared by an old New England sea cook in his galley on board the “We’re Here” during the making of “Captains Courageous”, this codfish chowder hit the spot. He says this recipe can’t miss.*
#CODFISH CHOWDER
Cut two or three pounds of codfish into small pieces and cover with cold water. Add two or three potatoes, diced, several medium sized onions and a sprig of parsley. Dice one-quarter pound of salt pork and cook in a saucepan until brown. Add the fish and vegetables and cook for twenty minutes. Then thin with milk, season with salt and pepper and serve hot.
*On a cold night, the result can’t be beat.*
2 or 3 lbs. codfish
2 or 3 potatoes (diced)
2 or 3 medium onions (diced)
1 sprig parsley
¼ lb. salt pork
milk
salt and pepper to taste
That sounds great! Perfect for winter:)
Could I use bacon?
This recipe clearly states he got it from a cook on a film but I always wonder how many “recipes of the stars” were just provided for the article.