[MR] Fish Chowder from Ymir

[Gene Bonar]

Hello everyone,
 
Many people were asking for the receipe for the Fish Chowder that I made
at the Tourney of Ymir on Saturday.  Well problem is that I didn't
follow a receipe.
 
So in the finest tradition of chefs before me ... 
 
Take a  browne roux and cast it into a pot with gode cleyne broth of
hene,.  Stir in a bucket of mylke and one of good wholesome creame.
Chop together several dozen tame clams and clams water and place them
there in.  Also take the water of a hundred tame clams and cast that in
also.  Stir thus well or it will not be harten.  Take parsleye, and
basele and garlic and salyte and place that into and stirwell .Take the
meat of Chinese fish and meat of shellfish there enough and the meat of
crabs also a newte amount and cast all into the pot therein. If you do
not stir with a goode hearte and a God's will it will not be goode.
Serve the Lord his portion with much bits of fish and shellfish but for
the commoner the brothe is enough. 
 
Enjoy :-)
 
Eogan mac Ailpein,  maker of soppe
 
Gene Bonar, MCP, CTSE
919.577.3913 home     
919.715.2626 work
888.708.0407 pager
eogan at nc.rr.com