70 Chowder
Fry three or four slices of pork until brown. Cut each of your fish into five or six slices, flour and put a layer of them in your pork fat, sprinkle on pepper and very little salt, cloves, and mace, if you like, lay on several crackers, previously soaked soft, in cold water, and several bits of your fried pork, this operation repeat, till you get in all your fish, then turn on nearly water enough to cover them, put on a heated bake pan lid. When the fish has stewed about twenty minutes, take them up, and mix a tea spoonful of flour, with a little water, and stir it into the gravy, add about an ounce of butter, and cloves. Half a pint of white wine, and the juice of half a lemon, or a tea cup of tomato catsup, improve it. Bass and Cod, make the best chowder. Some people like them made of clams, the hard part should be cut off.