Fish Chowder.
2 pounds of fish.
3 ounces of salt pork.
3 tablespoonfuls of minced onion.
3 gills of potato cubes.
1 pint of water.
1/2 pint of milk.
1 tablespoonful of flour.
1/3 teaspoonful of pepper.
2 teaspoonfuls of salt.
3 Boston butter crackers.
First, skin the fish; and after cutting all the flesh from the bones and cutting it in small pieces, cook the bones with the water for ten minutes. Cut the pork into thin slices and fry until crisp and brown. On taking it from the pan, put the onions into the fat, and cook slowly for ten minutes. Put a layer of fish in a stewpan and sprinkle half the potatoes, fried onions, and salt and pepper on this. Put in the remainder of the fish, and finish with the rest of the potatoes, onions, salt, and pepper. Into the fat remaining in the frying-pan put the flour, and stir until smooth and frothy. Gradually pour on this the water in which the fish bones were boiled. Stir until it boils; then pour on the fish mixture.
Lay the slices of pork on top, and cook gently for twenty minutes. Split the crackers and soak them in the milk for four minutes. Remove the slices of pork and turn crackers and milk into the chowder. When this boils up, serve.
For a change, the milk may be omitted and half a pint of tomatoes be added. Any kind of light fish will answer, such as cod, haddock, catfish, whitefish, etc.