Fish Chowder
2 or 3 slices salt pork
6 medium-sized potatoes
1 small onion
3 lbs. fresh fish
2 quarts milk
2 teaspoons salt
1/8 teaspoon pepper
Cut pork in dice pieces; fry crisp, and turn into chowder kettle. Pare and cut potatoes into pieces. Peel and chop onion fine. Put potatoes into kettle with part of onion. Cut fish into convenient pieces; and lay over potatoes; sprinkle over with rest of onion; add seasoning and enough water to come to top of fish; cover closely and cook until potatoes are soft; add milk and let it scald up again. Pilot bread or crackers, split and soaked, may be added just before last boiling. If milk is not available a smaller quantity of water may be used.