=New England Fish Chowder=
4 Slices of Fat Salt Pork 6 or 8 Potatoes 1 Small Onion 2 or 3 Pounds of Fresh Haddock or Codfish 8 Boston Crackers
Fry the salt pork, with the onion, in the bottom of a kettle, skim from the fat, and pour in about a quart of water. Slice the potatoes thin, after they have been washed and pared. Make alternate layers of fish and potatoes, seasoning each layer with pepper and salt. Cook until both are tender. Then put in the split crackers, which have been soaked in milk or water, as for clam chowder. Cook for ten minutes. Pour in a quart of milk, add a small piece of butter and serve hot.