Skin and bone a 3 lb. fish and cut into inch cubes. Cover bones and trimmings with cold water and simmer for 1/2 h.

Cut a 2 inch cube of salt pork into small pieces, try out, add 1 medium sized onion cut fine and fry for 5 m, then strain the fat into a stew pan.

Parboil 1 qt. of sliced potatoes for 5 m, then drain and add layers of fish and potatoes to the fat. Season each layer with salt and pepper.

Strain the liquor in which the fish bones have been cooking over all and cook about 20 m until fish and potatoes are tender. Then add 1 1/2 pts. scalded milk and 4 or 5 hard tack splits (water crackers). If desired thicker, sprinkle a little flour between each layer.

Clam Chowder is made in the same way.