CHOWDER.

Take a pound or more of salt pork, and having half boiled it, cut
it into slips, and with some of them cover the bottom of a pot.
Then strew on some sliced onion. Have ready a large fresh cod, or
an equal quantity of haddock, tutaug, or any other firm fish. Cut
the fish into large pieces, and lay part of it on the pork and
onions. Season it with pepper. Then cover it with a layer of
biscuit, or crackers that have been previously soaked in milk or
water. You may add also a layer of sliced potatoes.

Next proceed with a second layer of pork, onions, fish, &c. and
continue as before till the pot is nearly full; finishing with
soaked crackers. Pour in about a pint and a half of cold water.
Cover it close, set it on hot coals, and let it simmer about an
hour. Then skim it, and turn it out into a deep dish. Leave the
gravy in the pot till you have thickened it with a piece of butter
rolled in flour, and some chopped parsley. Then give it one boil
up, and pour it hot into the dish.

Chowder may be made of clams, first cutting off the hard part.