Fish Chowder

4 lbs. cod, haddock, or other firm white fish
4 cups potatoes (in ³⁄₄ inch dice)
1 onion, sliced
4 cups scalded milk
1¹⁄₂ inch cube fat salt pork
1 tablespoon salt
¹⁄₈ teaspoon pepper
3 tablespoons butter
²⁄₃ cup oyster crackers

Skin the fish (see [page 82]), cut the flesh into two-inch pieces, put the head, tail, and bones into a small cooker-pail or pan, add two cups of cold water and bring it to a boil. Set this into a larger cooker-pail of boiling water to which one teaspoonful of salt has been added for each quart of water. Put the potatoes in this lower pail and, when boiling, cook all in the cooker for one hour.

Cut the pork into small pieces, try out the fat in a frying-pan and fry the onion in it. When the fish and potatoes are cooked, drain off the fish-liquor, add all the ingredients except the milk and crackers to it, bring it to a boil and place it in the cooker for one-half hour. Add the milk and pour the chowder over the crackers in a tureen.

Serves twelve or sixteen persons.