Chowder (No. 2.)

Slice six large onions, and fry them in the gravy of fried salt pork. Cut five pounds of bass or cod into strips three inches long and one thick, and line the bottom of a pot with them. Scatter a few slices of onion upon them, a little salt, half a dozen whole black peppers, a clove or two, a pinch of thyme and one of parsley, a tablespoonful tomato or mushroom catsup, and six oysters; then comes a layer of oyster crackers, well-soaked in milk and buttered thickly. Another layer of fish, onions, seasoning, and crackers, and so on until all are used up. Cover with water, boil slowly for an hour and pour out. Serve with capers and sliced lemon. A cup of oyster liquor added to the chowder while boiling improves it.