Chowder.
Take either a cod or haddock; skin it, loosen the skin about the head, and draw it down towards the tail, when it will peel off easily. Then run your knife down the back close to the bone, which you take out. Cut your fish in small pieces, and wash in cold water. Put the head on to boil in about two quarts of water, and boil twenty minutes. For a fish weighing six pounds, pare and slice thin five good-sized potatoes, and one onion. Place a layer of potatoes and onion in the pot, then a layer of fish, dredge in a little salt, pepper, and flour. Keep putting in alternate layers of potatoes and fish until all is used. Use about one tablespoonful of salt, one teaspoonful of pepper, one teacup of flour in all.
Have ready half a pound of salt pork fried blown. Pour this over the mixture; add about two quarts of cold water, then strain on the water in which the head has been boiled. If this is not water enough to cover, add more cold. Cover tight, and boil gently thirty minutes. If not seasoned enough, add what you please. When it has boiled twenty minutes, put in six crackers which have been soaked three minutes in cold water. If you wish to add milk and butter, you can do so about five minutes before taking it up; but for my taste, it is much nicer and more natural without either.