Halibut Chowder.

3 lbs. of halibut, freed from bones, and cut into strips two inches long.
6 parboiled potatoes, sliced.
2 cups of milk.
1 good-sized onion, sliced.
Chopped parsley.
3 tablespoonfuls of butter, rolled in flour, with butter for 6 Boston crackers, split.
Enough boiling water to cover fish and potatoes.
Pepper and salt.

Put a layer of fish in the bottom of a pot; season, and sprinkle with parsley. Hide this with sliced potato. More fish, and yet more potatoes, until all are in, when cover with boiling water. Put on the lid, and simmer half an hour after the boil recommences. Have ready the hot milk in another saucepan; stir in the floured butter. Dip the crackers in boiling water, butter and salt them, and line the bottom of your tureen with them. Pour in the boiling milk; then the fish and potatoes. Send around sliced lemon with it.