Fish Chowder
(New England)
Four lbs. of fresh cod or haddock, 2 onions, 6 potatoes, ¼ lb. of salt pork, salt, pepper.
Put the onions and potatoes, sliced in layers, in a kettle, then a layer of fish until all is used. Fry the pork, cut in small pieces, brown, take the fat and pour over all. Cover with boiling water and cook 20 minutes. Then mix 2 spoonsful of flour with a cup of cream, stir into the boiling chowder, boil up, and serve.
Clams may be substituted for fish.