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.